With Thankful Hearts Day 2

Welcome to Day 2 of our 

"With Thankful Hearts" 

Blog Party! 

Day One was Fun, But We Are Just Getting Started! 

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**ALL ORDERS WILL BE PROCESSED ON FRIDAY**

THAT WAY YOU CAN ORDER AS MANY TIMES AS YOU LIKE DURING THE WEEK!

WE WILL COMBINE SHIPPING AND SEND YOU A REFUND FOR THE OVERAGE.

SHIPPING IS FREE FOR ORDERS TOTALING $150.00 OR MORE

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The Winner of Day 1 Giveaway is...
Cindi Anderson 

Congratulations!
Please Email Us Your Address!!! 

Today's Recipe is Perfect for a Cold Fall Evening! It is Delicious and 
Sure to Warm Your Soul. 

This recipe is from Martha Stewart's Cookbook.

Rosted Pumpkin Soup

Ingredients: 

2 3/4 lbs Sugar pumpkin, halved and seeded 

2 shiitake mushrooms, caps wiped clean

1 onion peeled and quartered through the stem

1 garlic clove 

1/2 C olive oil 

Course salt and freshly ground pepper

5 C vegetable stock

Instructions:

1. 
   

   1. Preheat oven to 450 degrees. Cut pumpkin into 2-inch pieces. Combine pumpkin, onion, mushrooms, and garlic on a rimmed baking sheet. Add oil and 2 teaspoons salt; toss to coat, then spread in a single layer. Roast until pumpkin is tender when pierced with the tip of a sharp knife, about 30 minutes, rotating pan and tossing vegetables halfway through. Let cool, then remove skins.
2. 
   

   2. Transfer vegetables to a medium saucepan; heat over medium. Pour in 2 cups stock; puree with an immersion blender until smooth. With the blender running, slowly add remaining 3 cups stock, and puree until smooth. Bring soup just to a simmer. Remove from heat, and season with salt and pepper. Cover to keep warm.
3. Enjoy! 
   
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