It’s not a secret that I love sweets, the sweeter the better… especially with a twist of salty goodness. In August I chose to trade in yumful delights like “Kettle Chips” for “carrot sticks” and “Red Vines” for “apple slices”. There comes a time where these style of foods (snacks) catch up with us and we cannot burn it off as fast as we used to and for practical (health) reasons this is the best thing. For years I believed that these sweet snacks “breakfast of champions” helped in my creative processes. (This may have been the case for the younger years, but as we get older this is not so).

This was indeed a shift in my normal day to day of snacking and grazing. I actually had to think about eating the better food and literally had a hard time adjusting.  I had to accept that my absolute love affair with breads, cakes, cookies, scones, bagels, donuts, chips, muffins and the like needed to take a back seat. After a couple of weeks of getting de-carbed I finally craved the good home-brewed stuff, the homemade applesauce, the roasted chicken with yams or the simple carrot sticks with a garlic hummus dip.

October Organic Sugarpie Pumpkn

I recently saw an episode on Regis and Kelly where Alton Brown was on and he was making Pumpkin Soup where he roasted the pumpkins in the oven and added the ingredients to the hollowed out baked pumpkin. Since that episode, I have been dreaming of this recipe. Low and behold, I was at the farmers market on downtown Campbell on Sunday, I saw those special baking pumpkins and I had to buy one.

The most fascinating thing was that this soup recipe was so easy and simple. You can view this on Live with Regis and Kelly:   Regis Philbin and Alton Brown making fresh pumpkin soup

Alton Brown on Food TV

You might be wondering why this is more of a foodie blog vs. an arty blog.  Well, it’s all about what makes us (me ) tick, the way that I feel when I want to be inspired to create – flavors and scents are a huge part of my artwork and this is another creative avenue that I like to venture through.

I will attempt this fab recipe and blog again very soon with the results, images and the flavorful outcome. Stay tuned…