The golden light of fall is one my favorite things about the season, …when the low slanting light paints everything in a soft warm glow and slowly turns the evening skies into that pretty blue hour just before the curtain of black encompasses the night.
Ahhhhh, tis the season of pumpkins, squash, gourds, and apples.
Yep! And apple orchards, hay rides, pumpkin patches and corn mazes!
Harvest feasts of hot cider, wiener and marshmallow roasts over a bon fire on a cool, crisp Fall evening!
Hay bales and ghost stories and children laughing
I love the smell of the bon fire and the warmth it gives out to all who surround it.
And who hasn’t pulled a warm, toasty, sticky, gooey, marshmallow from the pointed end of a stick that has been roasting over a bon fire?
These are just a few of the wonderful sights and sounds of Fall and if you add pumpkins here and there around your home, it invokes all these memories…at least for me.
So you will see pumpkins everywhere right now in our home.
I have little vignettes of pumpkins of all sizes shapes and sizes and colors scattered about the house!
Some pumpkins are real and some are faux. Don”t you love the colors of some of the real pumpkins these days? The real pumpkin in the above pic is a soft delicate orange with a white wash look. I found it at a pumpkin patch near by.
The real pumpkin in the above pic is a soft greenish blue that is striking.
The small white pumpkin sitting atop a stack of Fall leaf plates is faux…but cute none-the-less.
They mimic the real boo pumpkins which are adorable in their creamy white skin. They are intermingled among the faux pumpkins in the below pic.
I would almost hate to cut into them to make pumpkin soup or even a jack-o-lantern!
And I love pumpkin or squash soup! There is something about the creamy orange color that shouts Fall.
Today I have a recipe that I made over the week-end and even though it is not made with pumpkins or squash…it reminds me of Fall.
It also reminds me of stuffed peppers and it is made with three colors of stuffed peppers and ground turkey or chicken.
Do you love Fall and Autumn and the soups of the season?
Try this recipe, modify it if you like….after all, that is what makes soup great. Make it to suit your tastes.
Have a great week-end! Soup is On!
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic-minced
- 1 pound lean ground turkey meat
- 1 small green bell pepper,diced
- 1 small red bell pepper,diced
- 1 small yellow or orange bell pepper, diced
- 15 oz can roasted diced tomatoes
- 15 oz can tomato sauce
- 3 cups chicken broth or stock
- 3/4 teaspoon mixed Italian spices
- 2 cups cooked brown rice (according to package directions)
- Salt and Pepper to taste
- 1/2 Cup shredded cheddar cheese and more for garnish (optional)
- In a dutch oven over medium heat add the oil, onion and bell peppers. Cook until the veggies are limp but not browned.
- Add the garlic and continue cooking for about 2 minutes stirring frequently to avoid burn.
- Crumble the turkey meat in with the veggies and brown slightly.
- Add salt and pepper to taste. Drain the fat if necessary.
- Add the tomatoes, and tomato sauce. Heat through.
- Add the chicken broth and Italian spices. Cover and simmer for about 30 minutes.
- Stir in the rice, and the cheese if using. Simmer for an additional 10 minutes.
- Garnish with a dollop of grated cheese before serving, if desired.
- Simmering the soup for long periods will produce a much thicker soup. You can add more broth if soup is too thick.