Giant Paper Pom Poms

Tools and Materials

Tissue paper
24-gauge white cloth-covered floral wire
Scissors

Hanging Pom-Poms How-To

1. Stack eight 20-by-30-inch sheets of tissue.
2. Make 1 1/2-inchwide accordion folds, creasing with each fold.
3. Fold an 18-inch piece of floral wire in half, and slip over center of folded tissue; twist.
4. With scissors, trim ends of tissue into rounded or pointy shapes.
5. Separate layers, pulling away from center one at a time.
6. Tie a length of monofilament to floral wire for hanging.

Pumpkin: Tis the Season ...Part 3

Pumpkin Soup

This recipe is from BBC Good Food

Ingredients

• 4 tbsp olive oil
• 2 onions , finely chopped
• 1kg pumpkins or squash (try kabocha), peeled, deseeded and chopped into chunks
• 700ml vegetable stock or chicken stock
• 142ml pot double cream
• 4 slices wholemeal seeded bread (if like me you don'e like croutons in your soup skip the bread)
• handful pumpkin seed from a packet

Prepartion

1. Heat 2 tbsp olive oil in a large saucepan, then gently cook 2 finely chopped onions for 5 mins, until soft but not coloured. Add 1kg peeled, deseeded and chopped pumpkin or squash to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden.
2. Pour 700ml vegetable stock into the pan, then season with salt and pepper. Bring to the boil, then simmer for 10 mins until the squash is very soft. Pour the 142ml pot of double cream into the pan, bring back to the boil, then purée with a hand blender. For an extra-velvety consistency you can now push the soup through a fine sieve into another pan. The soup can now be frozen for up to 2 months.
3. While the soup is cooking, slice the crusts from 4 slices of wholemeal seed bread, then cut the bread into small croutons. Heat the remaining 2 tbsp olive oil in a frying pan, then fry the bread until it starts to become crisp. Add a handful of pumpkin seeds to the pan, then cook for a few mins more until they are toasted. These can be made a day ahead and stored in an airtight container. Reheat the soup if needed, taste for seasoning, then serve scattered with croutons and seeds and drizzled with more olive oil, if you want.