FALL FLASHBACK

DRESS: TADASHI SHOJI | COAT: CALVIN KLEIN | SHOES: GUCCI | BAG: CHANEL | SUNGLASSES: RAYBAN

SHOP THE LOOK AT REMIX CLOTHING CO.

Waking up to the snow & bare branches this morning in Toronto made me miss the fall; when the trees are blooming with colourful leaves and with each footstep on the bright golden ground, you hear the crisp fallen leaves beneath you. And of course my personal favourite, the fall fashion!

I love long coats that brush your ankles as you walk. It is cool enough to wear a fuzzy wool coat & warm enough to get away with sandals. These golden tones in my ensemble truly accent mother nature's warm forest fall tones. 

I love the brassy-gold sequins covering this Tadashi Shoji dress and I immediately just pictured wearing it in a monochromatic look. The Gucci sandal added the perfect touch; subtle suede with a bronze python strap for oomph. 

This look can work for winter too. Just swap the suede strappy sandals for some thigh high boots, add a dark pair of shades & close that coat up a button or two. Or don't if you aren't afraid of frostbite! :)

XO 

Kiran

CREAMY PUMPKIN SOUP

CREAMY PUMPKIN SOUP

The star of the autumn season is the pumpkin, from Thanksgiving pies to carved Halloween creatures. I found this beautiful tiger pumpkin that immediately made me think of a carved soup bowl rather than to carve it up. 

The curry powder gives this creamy soup a little kick & I garnished it with crunchy coconut & a drizzle of maple syrup. 

INGREDIENTS

1 tiger pumpkin (or regular pumpkin)

1 small onion

1 clove garlic

1 tsp curry powder

1 tsp fresh shredded coconut

1 tsp maple syrup

1/2 tsp nutmeg

1/2 tsp cayenne pepper

1/2 cup vegetable broth (preferably homemade)

1/4 cup heavy whipping cream

METHOD

To make a pumpkin bowl, using a carving or paring knife, carve the top off of the pumpkin. Create a circle sliding the knife diagonally. Then carefully remove the pumpkin from the skin, discard of the seeds. Be very careful towards the bottom of the pumpkin to not create any holes. 

In a pot, add pumpkin pieces, chopped onion, garlic, & vegetable broth. Bring to a boil. Transfer the contents to a blender. Blend until smooth. 

Pour the mixture back into the pot. Add curry powder, nut meg, cayenne, & whipping cream. Simmer & serve immediately. 

To serve pour soup back into the carved pumpkin bowl, garnish with a drizzle of maple syrup, & coconut. 

XO

Kiran & THE BLANK PLATE