Thank you to everyone who sent well wishes after my last post! I’m happy to say that my Monday turned out to be even more magnificent than I’d imagined. To shed a little more light upon matters, and because I still can’t say it any better than I did last night, I give you this Facebook status update:
I am on clouds. I promised myself when I left my Australian life behind that, once overseas, I had to truly take chances, that I had to leap and reach towards what my heart longs for, whether this be an age-old longing or a sudden unexpected longing. I told myself I couldn’t cheat by simply calling this adventure an adventure; I had to actually be adventurous, and push myself out of my comfort zone whenever possible.
I promised myself I would stand up and say to the world: I am here and I want, I want, I will, I’ll try, please, I promise, I’m here.
So I’m starting from scratch in an industry I’ve dreamed of joining for a very long time. I bought myself two new dresses in the hopes of looking the part, and took a silly photo of one such dress in the snowy early morning darkness so I could show my mum (hi mum!). I’m excited, thrilled, hopeful, ready.
As for today’s recipe? It’s a good-un. Super easy and quick to pull together, rich in layered flavours, healthful, vegan, warming, and just a little bit unique due to the less-commonly-used adzuki beans, this spicy Adzuki Pumpkin Soup is guaranteed to put a skip in your step.
Because my internship is of the unpaid variety, you can look forward to seeing a great many more legume recipes on this blog in future.
Are you excited? I am. Here’s to adventure.
Quick and Easy Adzuki Pumpkin Soup
- 1 tablespoon olive oil
- 1 onion, chopped finely
- 4 cloves garlic, chopped finely
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 2 teaspoons Mrs Dash Southwest Chipotle Seasoning Blend (or 1 tablespoon chipotle chilli powder)
- 1/2 teaspoon (or more, to taste) red chilli flakes
- 4 cups vegetable stock
- 1 can (420g/15oz) pumpkin puree (or homemade if you’re fancy!)
- 1 1/2 cups (240g/1 can, drained) cooked adzuki beans
- 3 sprigs fresh thyme
- salt and pepper, to taste
- In a large saucepan over medium heat, sauté onion and garlic in oil for five minutes or until translucent. Add cumin, smoked paprika, chipotle seasoning, and red chilli flakes, and stir for two minutes.
- Pour in the stock, pumpkin puree, cooked adzuki beans, and fresh thyme. Bring to the boil, reduce heat, and simmer for 35 minutes.
- Season to taste, garnish with more fresh thyme, and serve.