We are in the last week of this month’s blogging marathon and my theme for this week is ‘Bookmarked Recipes‘. I always jump on the chance of getting some of my bookmarks cleared and this theme is just perfect.
We are 2 days away from ‘Thanksgiving’, which means that holiday season is right here and I’m sure many of you are planning on sending/ shipping gifts to your loved ones. I just found out about a really good shipping option for all your international and domestic packages — Transworthy. Few points that make it better than the other international shipping options are:
74% savings on your shipping costs.
NO waiting in lines to send the package, they pick up the package right from your home or office.
Shipment can be tracked on the DHL site.
Convenient payment on their site.
So take a minute to explore more about Transworthy and see if it is a good fit for your shipping this holiday season. Here’s a list to my edible holiday gift guide to help you out with what to send 🙂
Coming back to today’s post, here’s a seasonal soup made with pumpkin. After making the pumpkin puree, I was looking for dishes to make with it and saw this recipe in ‘The Pumpkin Spice Handbook‘.
I made it twice in less than 2 weeks which says a lot because repeating a new recipe in that short amount of time is very rare in my kitchen. I loved the sweet and spiciness of this hearty soup. This soup is perfect for a chilly winter night or serve it for a party.