t.g.i.f.

The chef in each of us is as different as our fingerprints. Some of us are very precise and follow the recipe to a T, while other's like to wing it...no recipe ever turns out the same twice. Either way, recipes are a reflection of our own unique personality, that's part of why sharing recipes is so much fun! Who doesn't have a recipe that reminds them of someone special, or that they hope will make someone special think of them?

Because this is the last food for thought friday in October I'd like to share one more pumpkin recipe and a family favorite. May you have a long, enjoyable weekend!

Pumpkin Soup

1 Tbsp. vegetable oil

1 med. onion chopped

1 clove garlic, minced

1 can (15oz.) pumpkin

2 chicken flavor boullion cubes

3 cups boiling water

1 cup light cream or half and half

4 oz cream cheese

Salt and pepper to taste

In 3 qt. saucepan, heat oil over med high heat and cook onion, garlic. Stir in boullion cubes with water and pumpkin. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 10 mins. Stir in cream cheese, and cream. Cook stirring occasionally, 5 mins. Remove from heat and let cool slightly.

Fun Tip: Serve this soup in mini-hollowed out pumpkins.

Scones
2 cups flour
1/3 cup white sugar
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
8 Tbsp. butter (frozen)
1/2 cup fruit of choice (I use canned blueberries, dried cherries, or raisins, sometimes I like to omit fruit and add cinnamon).
1/2 cup sour cream
1 egg

Preheat oven to 400 degrees. Mix flour, sugar, baking powder, baking soda, and salt. Grate butter into flour, use fingers to work in butter, stir in fruit. Wisk sour cream, and egg together. Add to flour, form into a ball. Flatten on floured surface to about 1-1 1/2 inches thick, and sprinkle with sugar. Cut into triangles, like a pizza. Bake for 15-17 minutes. --LeShan