PUMPKINS AND BUTTERFLIES / ADFD #5 & DTC #83...

HAPPY FRIDAY! Whew, I can't believe another work week is almost over! We have a new challenge for you this week over at A Day For Daisies, as well as a *free digi* so you can play along with us for a chance to win another digi of your choice!!!

I love this little image, Pumpkins and Butterflies from ADFD... SO GORGEOUS! I paired this week's challenge card with another challenge over at Digital Tuesday, which was to use a digi & a frame.

I have these big loopy 'clips' that I put my ribbon through, I just love them & I only have a few more left! There are some copper button brads on the bottom right, too. The image was colored with Copics. There's a recipe printed on the inside for pumpkin soup, which I actually made last night - SO YUMMY! Here is is...

Curried Pumpkin Soup with Roasted Hazelnuts

2 tablespoons unsalted butter
1 small onion, finely chopped (about 1 cup)
1 firm pear, cored, finely chopped
2 tablespoons minced fresh ginger
2 tablespoons all-purpose flour
1 teaspoon cumin
2 tablespoons curry powder
1/8 teaspoon chili powder
3 cups low-sodium chicken broth
2 15-oz. cans pumpkin OR a the meat of a small roasted pumpkin
1 13.6-oz. can light unsweetened coconut milk
Salt and pepper
Plain yogurt, for serving, optional

Roasted hazelnuts

1. Melt butter in a large pot over medium heat. Add onion, pear and ginger and sauté until tender, about 8 minutes. Sprinkle flour, cumin and curry and chili powders over onion mixture and stir for 1 minute (mixture will be dry). (I keep fresh ginger in my freezer & take it out when I need it. I use a microplane grater to grate it into my recipes, that way you don't get a pile of ginger fibers!)

2. Gradually whisk in broth and cook, stirring occasionally, until mixture begins to thicken, about 6 minutes. Whisk in pumpkin and coconut milk. Season with salt and pepper. Bring to a low boil and cook for 5 minutes, stirring often. Reduce heat and simmer for 10 minutes. Remove from heat and let cool slightly.

3. Working in batches, pour soup and a 1/3 cup roasted hazelnuts into blender and blend until smooth. Return to pot to rewarm. Serve hot, topped with yogurt, if desired, and sprinkled with more chopped hazelnuts.

Last night I also served this with cheese toasted french bread. Just slice the bread, spray it with olive oil, top with an Italian cheese blend and bake it until the edges brown & the cheese melts!

Hope you have a great weekend!