I am totally smitten with fall this year. When I was in school, September and October were so busy I barely had time to lift my head, save for one or two dives into a leaf pile. After university, it seemed to go by in a chilly haze. My occupation would stay the same with the seasons, and all I could think about was how heartbreaking it was that I could no longer go barefoot outside.
I have been caught in late August trying to turn the heat on, and am notorious for plunging my icy toes under whoever happens to sit next to me on the couch. I've come to terms with the fact that I do not function well in colder weather. The new year, to me, does not begin at the numeric year change of January 1st, but in early September. So, for my new year's resolution, I've decided not to let it get the best of me.
I am walking more slowly outside, and warming myself with the colours and comforts of this time of year instead of the air. This involves embracing the season's fresh and simple fare. The ingredients list would have been longer had I been in my own kitchen, but the lack of additional flavours made it that much more charming- and in the end I wouldn't have changed a thing.
Fresh Pumpkin Soup
Ingredients
4 cups vegetable stock (GF, CF and TF if necessary)
1 medium pie or sugar pumpkin (If serving from a pumpkin, get an extra one to hollow out)
1 white onion
1tbsp olive oil
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| Happy Anniversary to my amazing parents |
3 tbsp honey
1 1/2 cups coconut milk (330 ml)
1/2 tsp each salt and pepper, to taste
Directions
Pre-heat the oven to 350 degrees Fahrenheit. Wash the skin of the pumpkin, removing any dirt or dust. Slice the pumpkin in two, and remove the stem. Scoop the seeds and stringy innards out (a grapefruit spoon works great for this). If you're using the second pumpkin, hollow it out and set aside raw.
Add a thin layer of water to a baking dish, and bake skin side up for 40 - 60 minutes or more, depending on the size and thickness of your pumpkin. Keep checking it with a fork, when it glides easily through it's finished.
Remove the pumpkin from the oven and let cool. When it's cooled enough to touch, cut off the skin.
Heat a large pot on medium heat. Add olive oil and the onion. After 2-3 minutes, when the onion starts getting soft, add the garlic and sauté, stirring occasionally for 1-2 more minutes.
Add all other remaining ingredients, including the pumpkin, and increase the heat. Once it comes to a gentle boil, reduce to simmer. After about 10 minutes, using a hand blender or food processor, blend the ingredients until smooth.
Return to the pot, and let it sit on low for as long as possible (I made this early in the day and gave it all afternoon to let the flavours set). If using a second pumpkin, pour the soup in immediately before serving. Garnish with fresh herbs (chives, basil, parsley etc.) if desired. Serves 6-8.
Yum!
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