Hello, faithful readers. Exams season has finally finished. Well, I was actually done on Tuesday, but it hasn’t been a simple matter of getting back in the saddle, or behind the keyboard. Going into the depths of tax law seriously drains the creative writing abilities. Simply finishing wasn’t enough, there needed to be time to rest and recharge. Getting back into the kitchen was a similar story. The relationship between cook and kitchen had turned into something out of a Warm Toasty Muffins recipe. Days of neglect and jealousy at the Thai takeaways that were filling the fridge instead of homemade fare made for a certain amount of tension by the time it came to make some soup for Soup Saturday. This Roasted Pumpkin Soup from This Sydney Life was the perfect way to ease myself back into the good graces of everyone who suffered from the kitchen estrangement.
We in the Peckish household aren’t bound by the same dietary restrictions as those living This Sydney Life. So full cream was substituted for coconut, and we had plenty of bread and butter to go with it. When the sun has turned its back on you, leaving you cold, grey skies and bone chilling winds in its absence, substitute with this warm bowl of vegetable sunshine. Any cockles that have frozen beyond recognition will be reminded just what being warm and soothed feel like. A couple of big bowls of this and I was ready to curl up on the couch and dream happily of midday naps. When we give this another go, I’ll definitely try it with coconut milk or cream. Given the spice profile, I get the feeling I’ll enjoy the soup even more this way. Also, if you’re like me and your local butternut dispensary only sells pre-cut versions in odd sizes that are more like two thirds than a half, you might like to add more spice to the mix. Either way, it’ll be tasty, but consider your preferences before making your own.
Serve when you need to get back in someone’s good books in the depths of winter.