Our inner child still thrills to the idea of Halloween. We may not always get fully costumed anymore, but we still like to mark the day in our very own way (and use it as an occasion to get out a “stop the presses” piece!) Here’s our plan for this, the spookiest weekend of the year.
When you answer the door to hand out candy, if someone asks you what you are tell them “the best dressed.” This jacquard jacket is simply put, a conversation stopper. Paired with the always flattering Elyse pant, it’s easy too. Going out into the cold? The cozy faux fur scarf adds some warmly welcome texture.
After all the trick-or-treaters are long in bed, and the lights are dimmed, it’s time for the perfect guilty pleasure: a spooky thriller. We can’t wait to get chills from The Witch House of Persimmon Point by Suzanne Palmieri. Touted by Redbook as a thrilling October read, The Witch House of Persimmon Point joins Suzanne’s collection of Witch stories as her most powerful novel yet. Determined to uncover dark secrets that could destroy her family legacy, Byrd Whalen returns to her ancestral home in search for answers. In the 1890s, the Amore family matriarch is sent to America to work for the Green family on a sprawling estate, a new life she loves. But when tragedy strikes and destroys the mansion, she is left to rebuild the mansion while pregnant with Mr. Green’s child. The new house leads to a haunted life in a house both terrible and wonderful.
Halloween is the official start of real pumpkin season. We’re obsessed with this beautiful cookbook by Maria Rodale, a scion of the Rodale publishing family. She was raised on real food. Raised in a family of farmers, bakers, chefs, gardeners, and publishers, Maria is used to growing, cooking, reading and writing about, and eating organic, delicious food. And now, for the first time ever, she’s sharing her tried-and-true family recipes in Scratch: Home Cooking for Everyone Made Simple, Fun, and Totally Delicious. This pumpkin soup is savory, warm, and enriched with coconut milk, tumeric and ginger, it hints at the tropics. It’s the perfect thing to make this weekend.
Savory Spiced Pumpkin Soup
- 4 tablespoons (1stick) butter
- 1 white onion, chopped
- 2 cloves garlic, finely chopped
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- 1 teaspoon curry powder
- 1 tablespoon chipped fresh Italian parsley leaves
- 2 pounds pumpkin, peeled, seeded, and chopped
- 2 cups vegetable or chicken stock, store-bought or homemade
- 2 tablespoons fresh lime juice
- ½ cup heavy cream or coconut milk, plus extra for serving
- Salt and freshly ground pepper
- In a large soup pot, melt the butter over medium-high heat. Add the onion and cook, stirring, for 5 minutes, or until translucent. Add the garlic, turmeric, ginger, curry powder, and parsley and cook, stirring, for 1 minute.
- Add the pumpkin and stock, bring to simmer, and cook for 30 minutes, or until the pumpkin has softened completely.
- In batches, transfer the soup to a blender and process until smooth. Return the soup to the pot and add the lime juice, cream, and salt and pepper to taste. Stir to combine and cook until warmed through. Ladle into bowls and drizzle with a little cream to serve.