Autumn in our area is shaping up quite nicely. Finn has finally taken to wearing his gnome hat a bit, which is what happens, I guess, when siblings decide to wear your things. We have been thoroughly enjoying the cooler weather and the slight chill of the evenings, not yet so cool as to drive us indoors.
This evening was the last evening that I'm home alone with Finn and Elizabeth (as Paul arrives home in the wee hours tonight). We decided to read some autumn poetry, beginning with Red in Autumn and ending with The Mouse and the Pumpkin. Finn fell in love with The Mouse and the Pumpkin and so we read it again and again...and again.
In my garden grows a pumpkinorangy and gold.Along came a little mouse
so the story goes.Nibble, nibble went the mouse;'til the pumpkin was a house:two small windowsand a doorand lots of feathers on the floor.There the mouse slept well, I know,even when the cold winds blow.
Shortly thereafter, we moved to the keyboard and picked out the tune to the first autumn grace in All Year Round. Finn and Elizabeth are always up for learning a new chorus and loved this one. There is something about autumn that makes singing and reading seasonal poetry together so cozy and beautiful.
Over at Turkey Cookies, Jessica is hosting a Soup Swap. I couldn't resist getting in on the action. Such a warm, autumnal soup, this Southwest Pumpkin & White Bean Soup.
Southwest Pumpkin & White Bean Soup
2 tbsp olive oil
1 large onion, diced
2 cloves garlic, minced
1 tbsp cumin
2.5 cups cooked white beans
1 tbsp ketchup
1/2 tsp red pepper flakes (opt)
4 cups veggie broth
4 cups pureed pumpkin
1 cup fresh or frozen corn
3/4 cup fresh or frozen chopped spinach
salt to taste
1 tbsp lemon juice
Cook first 4 ingredients in skillet over medium heat for 5 minutes until onion is starting to become translucent. Transfer to dutch oven with remaining ingredients, except lemon juice. Simmer for 30 minutes until tastes have blended.