October 28, 2015
Pumpkins aren't just for All Hallows Eve, they are wonderful for adding an Autumnal touch to your home at this time of year. With a range of uses here are some of our favourites to make in the last few weeks of Autumn.
Wreaths aren't just for Christmas! While all of the large pumpkins are being carved to spook, why not create a pretty motif with fallen leaves and miniature auburn pumpkins and marrows? Our Embers scented candles are a lovely finishing touch to this heart warming creation, giving your home the scent of a warm roaring log fire.
Pumpkin carving is a great project for the kids this half term and you can create some spectacular designs. Add a little glow to your pumpkins this year with tealights and mini pillar candles.
Top Tip- Pumpkins can start to smell after a while so use fragranced tealights to cover it.
Always keep out of reach of children and never leave unattended.
We can't talk about pumpkins without a scrumptious recipe for the bits left over! This delicious recipe from Country Living Magazine is a winner for the whole family.
You Will Need:
2 tbsp. unsalted butter
1 large potato
1 large onion
4½ c. chicken broth
1 can pure pumpkin
Freshly ground pepper
¼ tsp. ground nutmeg
½ pt. heavy cream
How to make it:
In a large pot over medium heat, melt butter. Add potato and onion and cook, stirring occasionally, until onion is translucent, about 8 minutes. Add chicken broth and bring to a boil. Cover, reduce heat to low, and cook until potato is tender, 10 to 12 minutes.
Stir in pumpkin. Using an immersion blender, purée mixture until smooth. (Or, use a blender to purée mixture in batches, then return to pot.) Stir in 1/2 teaspoon salt, 1/8 teaspoon pepper, and nutmeg. Increase heat to medium-high and bring mixture to a boil. Cover, reduce heat to low, and cook for 10 minutes. Stir in cream and heat thoroughly. Season with salt and pepper, if desired. Serve hot.
credits: images: Pinterest, Country Living Magazine recipe: Country Living Magazine