Some Recommendations

I have found two things this week that I would love to share with anyone who might be interested. The first is a book that a book club I'm in read a couple months ago, but life has been busy so I just finished it this week (plus, this thing is long!) It's called The Poisonwood Bible and is written by a very gifted author, Barbara Kingsolver. It's about a Baptist preacher in the 1950's who drags his wife and 4 daughters with him to Africa to try to convert the small village they go to live in. It was fascinating to learn about the way of life in a small village in the middle of the Congo and the current history of that poor war-torn country. My favorite part was that it was told from the perspective of the wife and daughters with them rotating chapters to tell the story. The author gives them each such a distinctive and incredible voice and it made it so much more interesting and entertaining to tell it that way. If you're a fan of historical fiction I would recommend this book.

I also came across a recipe that I tried this week because it just screamed Fall goodness to me. It's a pumpkin curry soup that was really easy to make and so delicious. I love cooking with curry powder because it makes my whole house smell like curry the rest of the night, and I love the smell of curry. I hope you'll enjoy it like I did!


Pumpkin Curry Soup

From verybestbaking.com

Curry and white pepper add zest and flavor to this creamy, Fall favorite. Served with hot, crusty bread and a pear and walnut salad Pumpkin Curry Soup will be a favorite at your table this fall.
Estimated Times:Preparation - 10 min Cooking - 20 min Yields - 6

Ingredients:
2 tablespoons butter or margarine
1 cup (1 small) chopped onion
2 large cloves garlic, finely chopped
1 1/2 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon ground white pepper
3 cups chicken broth
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk

Directions:MELT butter in large saucepan over medium-high heat. Add onion and garlic; cook, stirring frequently, for 2 to 3 minutes or until tender. Stir in curry powder, salt and pepper; cook for 1 minute.ADD broth and pumpkin; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes. Stir in evaporated milk. Transfer mixture to food processor or blender (in batches, if necessary); cover. Blend until smooth. Serve warm.