Pumpkin Pie Oatmeal

Here's a great one!

Here's the recipe.

Maple Parsnip Soup

This is the best! I could eat it all fall and winter long.

3 Tbls butter
1 pound parsnips (chopped)
2 cloves garlic (minced)
6 cups chicken or vegetable broth
1/4 tsp ground nutmeg
1/2 cup evaporated milk
1/3 cup maple syrup (must be the real stuff)
2 Tbls Dijon mustard
salt to taste

Melt butter in a soup pot until beginning to brown. Add parsnips, onions and garlic and saute until onions are translucent but not brown. Add broth and nutmeg and bring to a simmer. Cook until parsnips are soft, about 40 minutes.

Remove from heat and add evaporated milk. Pour into a blender (or use hand blender) and puree until velvety smooth.

Stir in syrup, mustard and salt. Serve garnished with 3/4 cup toasted pine nuts or other nuts, if desired.