Autumn Overload (and some soup)

Is anybody else as excited as I am about fall? I love everything about this season. The cool, crisp air that smells of spice and crunching leaves. Wrapping myself in a scarf and wearing boots, going pumpkin picking (even if it happens to just be at a roadside stand), and scooping the guts out of the pumpkin for carving. And maybe most of all, I love the food. Pumpkins, apples, pies, sweet potatoes. I've said it before, but I'm not sure I've truly gotten across my love of Autumn. If I could be any spice, I'd be cinnamon, and then I could eternally live in Autumn. It's so warm and comforting, but it also packs some heat. Sweet and sassy!

*Courtesy of Bailey Joyce

Pumpkin Baked Ziti

When I told my boss I was making pumpkin baked ziti for dinner he looked at me as if I'd just told him I was making beer flavored cookies. I assured him, "No no no...this will be good!" but he was not hearin' it. 

Well, maybe I can't convince my boss, but I certainly convinced my friends that pumpkin + cheese + pasta = greatness. And maybe you guys will be believers, too!

This weekend, I hosted a little dinner party for a couple of my friends. The whole week I debated what to make. Initially, I wanted to make crock pot chili with a chipotle cornbread, but there were time restraints, and waiting 6 hours for chili to cook, while on a cold, leisurely day, sounds amazing (and you bet your bacon I'll be doing that soon!) for Friday night after work, that just wasn't going to cut it. So I had to regroup and brainstorm. 

Obviously, I've been on an Autumn kick, so I thought why not make an all-in-one, roasty, toasty, savory dish to celebrate the month of October? So that's exactly what I did!

Sweet Heat Pumpkin Soup

Have you noticed that pumpkin season is here?!

Cooks go a bit pumpkin crazy this time of year, but for good reason. Pumpkin is such a diverse fruit because it can be served sweet or savory. Not to mention it's delicious, healthy, and should be the official flavor of Autumn. So if you haven't jumped on the pumpkin bandwagon yet, I urge you to join us!

To kick off Nectar at the Roadside's first pumpkin recipe, I am making my Sweet Heat Pumpkin Soup. I love plain pumpkin soup, I do. There is something very special about its simplicity, it usually being seasoned with only salt and pepper.  But, if you're a spice/flavor addict like me, then you will probably prefer my amped up version.