I Am Still All About Fall

**Tarte mineral bronzer in Park Avenue Princess can be found here**

Blog friends I tag to answer my 8 questions are..

• Christina at Hungry Meets Healthy
• Jessica at Tasty and Trim
• Nicole at Prevention RD
• Brandi at Bran Appétit
• Kate at Cooking with Kate
• Erica at Itzy’s Kitchen
• Meg at Sunshine ‘n Spice
• Shannon at Tropical Eats

And my new 8 questions to you girls are…

1) What is your favorite magazine to read?

2)If you could develop/market a food product, what would it be?

3) Favorite Food Network show?

4) Clothing item you can’t live without?

5) Favorite thing about where you currently live?

6) Most memorable birthday?

7) Favorite holiday?

8) Where do you see yourself in five years?

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And now onto a fall recipe that I recently created. Of course I’ve been loving all things pumpkin lately, like most of you, except instead of choosing the sweet pumpkin route, I decided to go for the savory! Enter in Pumpkin Cranberry Minestrone. Now don’t let the fact that this soup has cranberries in it scare you away, it really adds another depth of flavor that can’t be beat. And if your like me and you really want to go all out, serve this minestrone in a pumpkin bowl!

Pumpkin Cranberry Minestrone

Makes: 8 cups

Ingredients:

• 1 (14.5 oz) can of chicken broth
• 1 (14.5 oz) can of fire roasted diced tomatoes
• 3/4 c tomato sauce, I used Hunt’s garlic & herb
• 1/2 c pumpkin canned
• 1/2 c fresh or frozen cranberries
• 1 c fresh or frozen green beans
• 1 c diced celery
• 1 c frozen broccoli
• 2 handfuls of baby spinach
• 1/2 c diced red onion
• 1/2 sliced carrots
• 1 c diced fresh pumpkin, optional, but recommended
• 1 c water
• 1/2 c mini shell pasta
• 1 Tbsp Worcestershire sauce
• Dash of pepper, garlic powder, Italian seasoning, fennel seeds
• 1/4 shredded parmesan cheese 

Directions:

• In a large stockpot, add in the first four ingredients and the 1 c water. Turn heat to medium and bring to a low boil, stirring frequently. Add in cranberries, green beans, celery, broccoli, spinach, onion, carrots, fresh diced pumpkin, Worcestershire sauce and seasonings.
• Stir occasionally and cover pot on a med-low boil until veggies are fork tender, about 25 minutes. Add in pasta and cheese for the last 10 minutes.

Recipe notes: This is such a fun fall twist on your typical minestrone! My mom is a huge soup fan and as soon as I gave her the recipe, she made it and LOVED it. I’ve made it four times in the last few weeks..yeah it’s tasty, cheap, and fast!!

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In other health news, a lot of people have recently been commenting on how shiny my hair is, and how fast it’s been growing. I owe it all to these, which can be found at your local Walgreen’s. I take them twice a day after a meal, and I’ve seen such a difference within just two months!

Do you take vitamins daily?