A tasty present from the creative authors
at the Wild Rose Press
Here is my pumpkin soup recipe.
Perfect for a cold winter's day or night.
Cousin Jeanne’s Pumpkin Soup
Ingredients:
2 1/4 cups pumpkin (okay to use entire can)
1 cup coconut milk (okay to use entire can)
1-2 tablespoons maple syrup. Start with 1.
1/4 tsp salt
1/4 tsp pepper
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp smoke paprika
2 cups veggie stock (may not need all)
2 shallots (3 if small)
4 cloves garlic
1/2 red bell pepper
Directions:
Brown shallots and garlic in olive oil for 2-3 minutes.
Add rest of ingredients & bring to simmer.
Blend in regular blender or with immersion
blender.
Return to stove and cook 5-10 minutes.
Great with focaccia bread, toasted cheese sandwiches.
Be creative. Top with dollop of sour cream,
toasted
pumpkin seeds, lime zest, picante sauce.
Add your own twist: ginger, curry, etc.
I'm betting Kade and Blind Deer wish
they had this to eat
as they traveled the untamed frontier
on the way to rendezvous.
My new adventurous romance is available at Amazon, ITunes, Nook, and Kobo
Nook
Blurb:
As a free trapper, mountain man Kade McCauley is wary of the Hudson Bay Company. Their form of vengeance against those who are not part of the company can be deadly. When he and his partner are attacked, he fights back, only to discover one of his shots struck an innocent. A woman who touches his soul, and he will do anything to keep her safe.
While searching for her Native American tribe, Blind Deer crosses paths with Kade—with near fatal results. Once she is patched up, she decides it is safer to travel with him than alone Their uneasy alliance turns to genuine caring, but Blind Deer's past gets in the way, and she must choose between love or old obligations.
But nothing in life is carved in stone except the mountains, and those formidable peaks have been known to change the course of a man's life or a woman's.
