a fall recipe

We don't have fall here in El Salvador, but last week it was cool enough (at least at night) to make me start craving fall-time foods and drinks and smells. We bought some cute little pumpkins at the grocery store for decoration, and i busted out one of my two precious cans of pumpking that my mom brought last trip. We made cream cheese pumpkin bars, and i had a little bit of pumpkin left over, so we decided to make some carrot and pumpkin soup. According to my brother (the soup expert), the key to the soup is adding lots of ginger, garlic, and any spices that smell like armpit. It just so happens that my hubby is the resident expert at making curries, which uses several spices that smell like armpit. (Maybe i'll have elvis share his recipes for curries one day!) If you don't want to make your own curry, you can buy already-made curry powder. Anyways, we cooked carrot, pumpkin, garlic, ginger, curry, coconut milk powder (or the real thing) in chicken broth, then threw it in the blender and had some yummy soup! It's great with a few drops of lime.

Sorry...I'm not great at giving recipes with exact ingredients and measurements, because that is not how we cook. Plus, the real recipe is this one, another variation of something we had at my brother's house:

Get some flour tortillas, put some creamy white cheese in it (use Brie if you live in a country where it is affordable....we used Monterrey Jack and it was delish), slice up some green apples and put them inside the tortilla as well (they add a delightfully contrasting snap!), and then spoon some of that yummy carrot pumpkin soup into the tortilla, fold 'em up and cook them on the stove in a litle bit of olive oil. YUM! Bam, there you have it...the most ooey-gooey delicious fall quesadillas ever!




OK, I only have one precious can of pumpkin left, plus our table decoration which i plan on using too....i need your best fail-proof pumpkin recipes please!