Carving Pumpkins!

Although San Antonio's weather makes one feel more like putting on a swimsuit than wearing a cardigan on a fall afternoon in October, I still had a huge desire to make soup. Trying to be creative and festive, I made pumpkin shaped bread bowls (if you use your imagination it could totally look like pumpkins) and potato soup (recipe below)

It's always nice to hear and see approval for the food I prepare, but the kids were so funny about their adoration of this soup. Tiago wanted to eat it so badly, that his mouth kept getting burned.



Mia kept talking about the soup bowl phenomenon and ate so carefully so as to preserve her pumpkin for more soup to come.



Talia, on the other hand, thought that spoons just got in the way of goodness and attacked dinner as follows:


Running the risk of moldy pumpkins on Halloween, we waited until Thursday night to carve our pumpkins. Mia had written a book all about how to carve a cute pumpkin. She also was in the know about the innards of the pumpkin and warned her siblings appropriately.




It has been nice approaching Halloween in a more favorable light.

Potato Corn Chowder

1 Tbsp butter
1/2 cup chopped onion
1-2 carrots peeled and chopped
1-2 celery sticks chopped
1 cup water
1 medium potato, peeled and cut in 1/2 inch cubes
1 pkg McCormick Original Country Gravy Mix
2 cups milk
1 cup whole kernel corn

In a large saucepan, melt the butter with onion, carrots, and celery and cook 2 minutes. Add water and potato cubes; bring to a boil. Reduce heat to low; cover and simmer 5 minutes or until potatoes are tender.

Mix gravy and milk. Add gravy mixture with the remaining ingredients to the saucepan. Bring to a boil on medium heat. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally.

Sometimes, I have added dill to add an extra flavor to the mix.