Witches Brew and Pumpkin Soup

I've always been incredibly fond of witches (for the obvious reasons!) and a few years ago, when I was gifted the Wicked Witch of the West music box and the witchy toad hopped in to my home a coven of sorts began. When the purple ceramic witch with her fabulous black curls was given to me as an engagement gift, a seasonal Autumn tradition was born.

The two Elphies have important magical business to discuss.

When the first signs of pumpkins and black cats hit the shelves, I begin to look for the new witch who will join my wee coven this year. As I only allow myself to purchase a single one (I'll accept any and all as gifts!) I don't just settle for the first one I see but rather explore small shops in different towns as we adventure and travel, until the right one pops out at me.

Jim Shore's Elphaba practically jumped into my arms at a Hallmark store on our first Hallowe'en season in our first apartment. The little red dressed witch and her familiar were found at a teeny shop during an apple festival in North Carolina. The witch queen in her velvet finery, came to our home to throw a ball last year and decided she didn't want to leave.

I felt a lot like a high school yearbook photographer snapping this picture!

This year, three newcomers have joined the foray; all of them gifts from my mister for our anniversary! The wee witch reminiscent of a Charlie Brown tale, as well as Jim Shore's pint sized thorny lady and her cat in a hat!

There are a few other witches, zipping around the house on their brooms, but they were too camera shy or quick for me to take a proper photo of them! These ladies will get their cackle on until the end of November, when they'll retire to the place of pride in (or atop in the Witch Queen's case) my china hutch until they welcome a new sister (or two!) next season.

And for being such delightful guests, the coven has decided to share a recipe for pumpkin soup:

Ingredients:
* 2 - 3 sugar pumpkins
* 4 cups of vegetable stock
* 2 cups of milk
* 1 cup diced yellow onions
* Minced fresh garlic (to taste - if you're like me and like a lot of garlic, use half to a whole head!)
* Salt, Pepper and Coriander to taste.
* Butter

Directions:
* Cut the pumpkins in half, scoop out the seeds and pulp and place rind up in a baking dish with 1/4" of water. Place in a 350° oven for 30 - 40 minutes, until soft. Once cooked, scoop out the insides, discarding the rind.
* Puree the pumpkin using a hand or standing mixer and put aside. Add a wee bit of water if you need to.
* In a sauce pan, melt enough butter to saute your onions. (I personally don't use a lot of butter and use unsalted). Add in minced garlic and saute until fragrant and soft. Add spices.
* Add in pumpkin puree and broth, stirring until smooth and well blended. Bring to a boil while stirring, then allow to simmer about 10 minutes stirring occasionally to keep it smooth.
* Turn the heat to medium low and begin to slowly add your milk while stirring. If you add it too quickly, it will pool up and not blend easily! Add more spices, allow to simmer 5 - 10 minutes until everything is well incorporated and serve.

note You can adjust this recipe to be on the savory, garlicky side by adding extra garlic and a pinch of cayenne pepper OR you can leave the garlic, salt/pepper/coriander out and make it a sweeter, pie like soup by adding nutmeg, cinnamon and 1/2 cup of brown sugar.

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