There are two things I love to do in winter, eat soup and to listen to live music at our friends shed when they hold a home concert.
The soup is easy, almost anything can be thrown together to create a great soup but we do love a good pumpkin soup. We were graciously given some pumpkin by friends at the end of their harvest and tonight I used this to make a batch of pumpkin soup. This pumpkin looks exceptionally nice and I have saved the seed from it with the intention of having a much more successful season next year.Served with greek yoghurt and flat leaf parsley and toasted pumpkin seed sourdough. To make this pumpkin soup I keep it simple,
- 2 onions, (or leek)
- 2 tspns curry powder
- 2-3 teaspoons grated ginger
- however much chopped up pumpkin you want to use (4 large handfuls as a guide tonight)
- stock or sometimes I just throw in a packet of chicken noodle soup.
- enough water to cover what’s in the pot.
Chop the lot up, put into a pot and bring to boil, simmer until pumpkin is cooked to soft and mushy then blitz with a stick blender. You can add coconut milk if desired but I prefer not to.
Music warms the cockles.
The other delight is taking the time to just sit and listen and appreciate live music in a cosy setting. Blues and country is normally on the playlist on these afternoons but it really doesn’t matter. Great people, cosy atmosphere and wonderful local music. When the day is blustering outside and rain is starting to fall, you can just mellow out a little and get the heart beat back into sync.
Warm and snuggly at the shed!