This weekend was about emptying out the fridge and office. I won a white pumpkin at work for dressing up for Halloween. I decided to roast that and make some soup while it was still good. Since it didn't make enough I had to add one can of pumpkin puree. This is the yummy pumpkin soup recipe I used from the Minimalist Baker. I used chicken stock, since I had a carton open, and also added a dash of paprika to give it a little zip.
Charlie also made a triple-decker grilled cheese for me with Ferndale Turkey (the only turkey I eat anymore- it is so good), and a variety of sliced cheese we had leftover.
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