I just love anything pumpkin. So when the pumpkins are ready in the patch I get just plain giddy. We snagged three from a friend who had the most amazing patch this year. He tried covering the ground with plastic and letting the vines grow through holes he cut in the plastic. Anyways, after roasting them, I pureed the pulp and froze 1 cup portions. Most of the recipes I use call for 1 cuppers. So far I've tried Sarah's (Two vegan sisters blog) Pumpkin Scones - they were fantastic! And I pulled a chocolate chip pumpkin muffin recipe off the internet (can't remember which site at the moment) and I veganized it. I used ground flaxseed as an egg substitute and I added in more spices then what it called for. They turned out great - except for the fact that they stick to the paper liners. I bought some halloween themed liners that have smiling pumpkins on them - so I thought it appropriate to put some pumpkin muffins into them. :)
It was a rather blustery fall day so I thought a good soup would do nicely. I'm totally into Catherine's (Food snob blog) soup month thing. So I made the Veggie Peanut Soup from La Dolce Vegan. I've never had a peanutty soup before and it was quite nice. Definately a keeper!