Now that it’s colder out, I can make fake chicken noodle soup again. Quorn has the best fake meat for this, in my opinion, and I was excited to find kluski noodles at the supermarket, which are like thin German spaetzle that had been my top choice for soup before. My noodle soup is a little heartier than the stuff from a tin, no? There really was broth in there, I swear.
These were the two pumpkins I got from my garden this year. I was a little disappointed when the frost took several pumpkins that weren’t ripe yet, but these guys were a good size and made several cups of puree.
I used one cup of the puree to make a loaf of pumpkin bread, using this recipe, as always (with the oil). I topped this slice with some cream cheese frosting, because then it’s like the whomping big carrot cake muffins I sometimes buy — but without the brick-in-my-stomach side effect.
