This week was good. It was really good. Finally getting back into a routine, started a new part time job, I have new projects I’m working on, Fashion Week coming up next week, catching up with friends, it’s been REALLY good. Which means that I barely had time to blog & actually even if I did, my internet has decided to die which means I am currently sitting in a little cafe with my green juice using all their wifi.

I knew this already…(who doesn’t) but there is very little you can do with no internet these days! Especially when your work revolves around it! It would be very kind of you to send prayers & positive thoughts towards my internet (someone is supposed to fix it in the next… 2 WEEKS. talk about an estimation…)

But hey! Let’s stop talking about internet for a while, I’m here to share with you this delicious pumpkin & coconut soup. Last week the weather in Sydney was on the cooler side with a lot of rain (picture tropical downpours) so naturally I wanted nothing but soup & tea. I had half a small pumpkin in my fridge waiting to be roasted & a couple of carrots waiting to be grated.. but combined together with a little coconut milk they made the nicest warming soup.. Perfect on a rainy Autumn day. (or it can also work on a cold Spring day!) Quite fittingly it started raining a minute ago… I might have to go stock on some pumpkin!

Ingredients :

– half a medium pumpkin (around 5 cups peeled & cubed)

– 4 carrots (peeled & cut in small chunks)

– 1 medium onion (chopped)

– 2 gloves of garlic

– 1 tsp of coconut oil (olive oil works too)

 

– 2 cups of water with stock (vegetable or chicken stock)

– 4 tbsp of coconut milk (plus some for garnish)

– 1 tsp of cumin 

– 1/2 tsp of turmeric or curry

– Salt & pepper to taste.

Notes :

+ On medium low heat in a large sauce pan cook your onion, crushed garlic for a few minutes in coconut oil until soft. Add cumin/turmeric/curry. Cook for 1 more minute.

+ Add in your carrots, pumpkin cubes, stock & salt/pepper. Bring to a boil, then put the heat down & let it simmer for another 10 to 15 minutes or until you can go through your pumpkin & carrot easily with a knife or fork.

+ Let it cool for a few minutes, until it’s ok to put through the blender. Blend, adding your coconut milk.

+ Serve up, decorate with a sprinkle of pumpkin seeds & a few dashes of coconut milk (& some paprika for colour!).

+ As pictured I dipped some falafels in there.. but your choice. Toasted sourdough bread & butter would be even better..!

+ Bon Appétit!