Sometimes, all you need are a few words, a few mere powerful words, with which to know your world. With which to paint your world.
Work: typing phone committees reports updates laughter coffee airport chatting friendmaking stress emails deadlines typing.
Family: love support laughter teasingpoking hugs coffee strength always love.
Soup: roasted pumpkin forest rosemary golden simmer breathe smooth coconut richness vegan comfort spicy warmth calm.
Vegan Rosemary Roasted Pumpkin Coconut Soup
Adapted from Taste.com
- 1kg butternut pumpkin, deseeded, peeled, coarsely chopped (weighed after peeling/deseeding)
- 1 tb finely chopped fresh rosemary
- 1/4 cup olive oil (I used lemon-infused olive oil)
- salt and pepper
- 1 large red onion, chopped
- 2 cloves of garlic, crushed
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1 tsp sambal oelek (or one small red chilli, chopped)
- 3 1/2 cups vegetable stock
- 1 cup coconut milk/cream
- Preheat oven to 220°C (430°F). Toss the pumpkin, rosemary, and half the oil together in a large roasting pan. Season with salt and pepper, then bake for 30 minutes until golden and tender.
- Meanwhile, sauté the onion, garlic, coriander, spices, and sambal oelek in the remaining oil over medium heat in a large saucepan until the onion has softened, 5-10 minutes. Add the pumpkin mixture and stock, bring to the boil, then reduce heat and simmer for 10 minutes. Remove from heat.
- Using a stick blender, puree the soup until smooth (you can also do this in a blender, but who really wants to do all of that extra washing up?).
- Add the coconut milk and reheat over medium-low heat until warmed through, taking care not to boil or else the coconut milk may split. Season again, then serve. This soup will keep in the fridge for a few days, developing in flavour in a most marvelous way.
Question Time: What are your words for today?
Submitted to Ricki’s Wellness Weekend.