The official My Life as a Foodie show pumpkin. When you carve them like this, you have to scrape the walls of the inside of the pumpkin paper thin so the candles shine through. I was scraping this thing so long, I could see the scraper through the front of it. Glad I took this picture, because it grew a bacteria beard in 2 days.
As I said on the podcast, this soup couldn't be easier. Two cups of chicken stock (or water, or water with bouillon), a few bay leaves, a clove of garlic, one white or brown onion, and about 6 beets.
Peel the beets completely, quarter them, throw them in the pot. Peel the onion, quarter it, throw it into the pot too. Drop in the bay leaves, the peeled clove of garlic, and cover it with the chicken stock. Cover it and bring it to a low boil or high simmer.
After about 30 minutes, it should look like this. Check the beets with a fork. Your fork should go into them easily, or right through them. It's done now. Take it off the heat and let it cool for a while.
Drop it into a blender in batches. Never go higher than half way. Cover, and blend it on Puree until it's nice and smooth. Dump it into a bowl, and continue until it's all blended. Let it cool, then put it in the refrigerator for a few hours.
Blood of Dracula Soup. I like a nice dollop of whipped creme fraisch or just heavy cream with some red onions right in the center. Also, make those spooky croutons and your kids will go ape shit.
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