If it wasn’t obvious from my post last week [what i want: fall edition ] I will restate it again. I LOVE AUTUMN. This is my season. The brisk mornings and nights spent snuggled around the fireplace- I just can’t get enough.
Funny thing about that post- I *almost* put snow boots on because I really need some, but I thought oh people wont understand that is a fall thing in New England so I will save it for a later post. So there I was at work, same day mind you, and it started to SNOW. Seriously folks. Welcome to my life where snow in October is not an odd occurrence. And let me tell you, Facebook went wild with excitement. Other regions would have a few F bomb to drop but not us New Englanders!
As I write this the leaves have nearly all dropped in my yard (although my commute to work is still gorgeous with leaves) and my mind is all on Thanksgiving. We have an early Thanksgiving this weekend with my boyfriends family, a Friendsgiving in two weeks and at some point Thanksgiving with my family. I have been on the hunt for a good tea to get me into the harvest meal planning mode. Something warm and welcoming with a bit of spice to encourage the flavor pallet to try a bunch of new things.
A few weeks ago I hosted a Steeped Tea party and found exactly what I was looking for. The Harvest Spice tea is a wonderful blend perfect for a pre or post Thanksgiving meal indulgence. The first flavor to jump out at my while sipping on this black tea is the cinnamon followed by the lovely clove. I always enjoy the flavor of clove in food or drinks.
Now that I found my perfect Thanksgiving tea I am so excited to plan a dish to compliment it. Now to decide if it will be an appetizer or dessert.. I am leaning towards a dessert.
While trying to figure out a dish to bring I found this pumpkin apple soup recipe which Steeped Tea has on their site using the Harvest Tea!
- 1¼ lb sugar pumpkin, halved, seeded and cubed
- 2 onions, quartered
- 1 large McIntosh apple, peeled, halved and cored
- 1 clove garlic
- 4 tsp (18 mL) olive oil
- 2 slices bacon, diced
- 4 cups water
- 2 Tbsp Harvest Spice, Black Tea
- Salt and pepper to taste
- Place pumpkin, onions, apple and garlic in roasting pan.
- Drizzle with oil and toss to coat.
- Roast in 425°F (220°C) oven, stirring once, until pumpkin is browned and tender, about 40 minutes.
- In large stock pot, cook bacon over medium-high heat until crispy, about 5 minutes.
- Transfer bacon to paper towel–lined plate.
- Add water to the stock pot and bring to a boil. Turn heat off.
- Steep Harvest Spice, Black Tea, in water (in stock pot) for 2-3 minutes.
- Add roasted mixture to the stock pot.
- Bring ingredients to a boil, reduce heat, and simmer for a half-hour.
- Puree soup using a hand held blender.
- Serve with bacon bits and roasted pumpkin seeds.
Currently listening to: November Skies by Tomas Barfod. Find this and more on the Spotify Paisley Rosie Featured Songs Playlist