Loads of the time I find myself dreaming of the sunshine. Because who doesn’t? I was sitting on the bus going to work a couple of days ago, I had been to 6am bootcamp that morning already – I know, some would say MAD, I prefer to say awesome, or adventurous or that it is part of my social calendar (kind of is), but during one particular exercise involving us lying on the ground doing ab exercises, my lovely friend and most excellent workout partner commented that we could still see the stars. We were effectively working out in the middle of the night … well it felt like that at approximately 6:20am in the middle of winter and it was surprisingly refreshing. Then an hour later (impressed at my quick turn morning around? I am) I was on the bus to work and happened to look up from exploring other people’s fabulous lives through the eyes of instagram (I do love instagram) to see the most amazing yellow glow of the sun coming up over the city splashing across the early morning blue sky and it reminded me of how much I like cold, crisp mornings that involve jackets, gloves and beanies, and how I should look less at my phone and more at the world – mental note to self.
Anyway! Less ramble more foodie such things that winter encourages – Soup! Glorious soup!
Roast pumpkin soup – the roasting part is the key
I can remember a time when I thought the most disgusting thing – apart from brussel sprouts which still hold the number one spot – was pumpkin soup. Ew. However, my adult taste buds have done wonderful things and I now love it. Below is a recipe adapted from one my Aunty told me about a few years ago and it is a fav of mine!
½ – 1 butternut pumpkin (size dependent)
2 – 4 onions (I usually opt for brown but you could go wild and use red!)
As many garlic cloves as you like, I usually use 3 – 4 (roast them in their skins)
Coconut oil
Salt and pepper
Roast the above together until the pumpkin is cooked through and is a little caramelised. Leave to cool for a while so when you pop the roasted garlic out of their shells you don’t burn your fingers off – I have learnt from experience.
Then throw everything into a blender or use a stick blender and add as much stock as you like depending on how thick you like your soup – I make my own vege and chicken stock but you can use stock cubes or ready-made boxed stock if you fancy. Add ½ a can of coconut milk or cream and blend away!
It makes a whole bunch so is perfect to stash in the freezer for whenever you need a quick meal, and is delish with some homemade bread too – if you’re feeling enthusiastic.
Stay cosy, winter is hard and bluesy so warming things for the soul are crucial.
Thankyou. What you are doing is very inspiring!
Aw thanks Ben, a work in progress 🙂