Monday Ramblings, and Turkey Soup

It's Monday. It's cold and it's raining. I spent most of the weekend fighting a cold and the last place I wanted to be today was at work.

The colourful leaves that have buoyed my spirits these past few weeks are falling off the trees, and there are flurries in the forecast.  Thankfully, I spotted Pumpkin Spice Tea on the menu at Tim Horton's this weekend.  That stuff makes everything better.

Of course, being sick meant that comfort food was needed.  So last weekend's turkey stock became this weekend's turkey soup.  It was awesome.  I need to cook another turkey so I can make this soup again.  Maybe we'll have a turkey for Halloween.

I'm finding my happy wherever I can.  Like the beautiful collection of pumpkin recipes I've collected on Pinterest.  I'll be diving into my canned pumpkin stash when I get home, and baking my way to my autumn happy place.  Click the image to check them out for yourself.  You're welcome :)

The Great Pumpkin Pinterest Board

Links to the pictured recipes:

Pumpkin Pound Cake @ Tutti Dolci

Pumpkin Magic Bars @ Bakers Royale

Pumpkin Praline Trifle @ Bakers Royale

White Chocolate Pumpkin Pie Cups @ Liv Life

And as I searched for more happy and pretty, I was reminded why I love Tumblr.  There is some beautiful photography out there and this is where I like to keep a little part of it all for myself.  No words, just pictures.

Jenn's Random Scraps on Tumblr

Want to make your own Turkey Soup?  Do this.

Make stock by simmering your leftover turkey carcass, along with a chopped onion, some minced garlic cloves, and a few chopped celery ribs, in enough water to cover by a couple inches.  Let it simmer slowly for a couple of hours, then cool it enough that you can pour it through a mesh strainer without burning yourself. Salvage any meat from the carcass to use in your soup. If you wish to remove excess fat from the stock, chill in the fridge until the fat solidifies on the surface.

Return your turkey stock to your stove-top and bring to a boil.  Add whatever veggies you like to see in your soup.  I used chopped onion, celery and carrot.  Add salt and pepper to taste.  I also added a few shakes of Montreal Chicken Spice and a dash of Bovril Chicken Bouillon.  Simmer gently until the veggies are cooked and tender.  Add your leftover turkey meat and whatever noodles you prefer.  I used extra broad egg noodles.  When the noodles are cooked, your soup is ready!

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