October is alive with color —
vibrant foliage and exciting home-
town events that will make your
fall getaway to Virginia the best
ever. With so many Festivals
and Wine Month Celebrations,
you can find whatever you're in the
mood for! Check out one of these Fall Walking Tours
around historic communities, Presidents’ homes
and nature trails.

Crisp Fall Air and Changing of the Leaves
Means Hunting Season Has Arrived!

First time hunters and hunters 12 to 15 years of age are required to
complete the hunter education course and will be required to present the course completion certificate when purchasing a license.

Search for a hunting class near you!

Plan for Enjoyable Holiday Travel

The Virginia Department of Transportation is providing important traffic information to help Virginians plan for safe Holiday travel.

VDOT has available a travel tip section to help you plan for the upcoming Thanksgiving holiday travel season. Before leaving your house, you can
check on travel advisories, construction areas, and more.

Flu Shot Locations

Protect yourself against the flu by getting immunized each year. To find
out where flu shots are offered in your area, contact your local
health department.

Get Ready to Vote!

The Virginia State Board of Elections has created a comprehensive
resource to help citizens locate important election information. Find
your polling place or check your voter registration status using their
online services.

Avoid the Crowds

Did you know that you could do your Holiday shopping from some of
Virginia’s state government online stores? The Science Museum,
Virginia Museum of Fine Arts, Library of Virginia and Virginia is for
Lovers are just to name a few. Browse through these online shops to
locate unique gifts for family and friends!

Sugar Pumpkin Soup with Chipotle Cream

Ingredients

1 medium pumpkin, about 4 pounds
1 tablespoon butter
2 slices bacon, diced
1 large yellow onion, chopped
6 cups chicken stock
1/2 cup heavy cream, plus 1 cup for garnish
1/4 cup orange juice
Large pinch freshly grated nutmeg
Salt and freshly ground black pepper
Whole leaves flat-leaf parsley, as a garnish
1 tablespoon chipotle pepper in adobo sauce

Step 1
Preheat the oven to 375 degree F. Halve the pumpkin from top to
bottom and place it, cut side down, on an oiled baking sheet. Bake
until the pumpkin can be easily skewered, 45 to 60 minutes. Cool for
about 20 minutes. With a spoon, remove the seeds and discard.
Scrape the pulp and reserve. Discard the skin.

Step 2
Melt remaining 1 tablespoon of the butter in a soup pot over medium heat. Add the bacon and onions, and cook, stirring occasionally, until the onions are soft and the bacon is just turning golden, about 7 minutes.

Step 3
Add the pumpkin and stock and simmer until the pumpkin falls apart,
about 30 minutes. Let cool for about 20 minutes.

Step 4
In batches, puree the soup in a blender on high speed, 3 minutes per
batch, until very smooth. Strain through a fine mesh strainer into a
clean soup pot and add the cream, orange juice, and nutmeg.

Step 5
Season, to taste, with salt and pepper. If the soup is too thick, correct
the consistency with additional water or stock. Chop 1 tablespoon
chipotle pepper. Whip 1 cup cream to soft peak. Stir peppers into
cream. Ladle the hot soup bowls.