There is definitely a feeling of fall in the air this week, with the cooler weather and yellow leaves nearly everywhere you turn. And while fall tends to go way too quickly for our liking here in Colorado, it is a season we love to celebrate in any way we can. From apple festivals and corn mazes, to murder mystery dinners and masquerade balls there really is something for everyone to enjoy this beautiful time of year. 

Let's be honest, there is rarely a season when you can't find plenty to do in and around Denver. But just in case you find yourself lacking the Fall spirit this year, we have rounded up some fun events to get you in the mood.

Dinos! After Dark
 - Every Friday & Saturday in October
Fright Fest - Every Friday, Saturday & Sunday in October
Apple Fest - October 7th-8th
Great American Beer Festival - October 5th-7th
Punkin Chunkin Colorado - October 6th-8th
Pumpkin Harvest Festival - October 7th-8th
Glow At the Gardens - October 18th-26th
Murder Mystery Dinner - October 20th
The Shining Ball - October 21st
Bloody Mary Festival - October 22nd
Coloween - October 28th
Spirits & Spirits - October 28th
What events are you looking forward to this fall season? Did we miss any of your favorites in our list? Be sure to share with us on social media and in the comments below!

We also wanted to share a delicious way to use up all those pumpkins... with one of our favorite pumpkin soup recipes! (courtesy of My Kitchen in the Rockies.)

Pumpkin Soup With Curry:
  • 1 cup yellow onions, chopped
  • 1 clove garlic, crushed
  • ¼ cup (60 g) butter
  • 1 teaspoon curry powder
  • ½ teaspoon salt
  • ¼ teaspoon coriander
  • ¼ teaspoon red pepper flakes, crushed*
  • 3 cups chicken broth**
  • 1 can (15 ounces, 425 g) pumpkin
  • 1 cup half and half***
  • Toppings: pumpkin seeds, sour cream, fresh chives
  1. Heat butter on medium heat in a bigger pot.
  2. Add onions and garlic. Cook until the onions are soft.
  3. Stir in salt, coriander, and red pepper flakes. Cook for one minute.
  4. Add chicken broth and bring to a boil. Cook for 15 - 20 minutes on low heat.
  5. Stir in pumpkin and half and half. Cook for 5 minutes.
  6. Transfer the soup in batches into a blender until it becomes creamy.
  7. Serve in smaller bowls with suggested toppings.
Please use organic and GMO free ingredients whenever available.
* Add red pepper flakes to your liking, I sometimes omit them depending on the spiciness of the curry powder.
** Substitute vegetable broth for vegetarian version.
*** You can also use just ¼ cup of heavy whipping cream.