Well the pumpkin picking was a wash out with record rains here South of Boston. The kids were disappointed but we still had fun. I ended up making Butternut squash soup with cider apple cream from Epi. It was wonderful! The soup was rich and creamy with just a hint of spicy based on the few tweaks I made. I replaced the whipping cream with 1/2 fat free milk and 1/2 half and half and I added nutmeg, ground ginger and a generous pinch of cayenne pepper. The apple cider cream (just a small dollop in each bowl) really made the soup. I served it with homemade bread and a salad of mixed greens, dried cranberries (unsweetened, not craisins), sliced almonds and a balsamic vinaigrette. Poured an unoaked chardonnay. It was a wonderful meal on a cold and wet fall evening!