Pumpkin and Sage Soup
Song suggestions:
Thank You - Bonnie Raitt
California Dreaming - The Mamas & Papas
It’s Too Late - Carole King
Ingredients:
1 onion
4-5 garlic cloves
6 sage leaves
The flesh of 1 small pumpkin
1.5L water
1 vegetable stock cube
1/2 tsp ground cinnamon
pinch of salt
Recipe
Prepare the pumpkin: chop into chunks, peel the skin off, remove any seeds from the pulp (the orange stringy bits).
Dice the onion and mince the garlic. Lightly fry both in some olive oil with the sage leaves, until aromatic.
Dissolve the stock cube into the water, pour into the saucepan and add the pumpkin pieces (chuck in the pulp too).
Boil gently until the pumpkin pieces are tender.
Season with a pinch of salt and the cinnamon.
Blend until smooth.
Serve with toasted pumpkin seeds, croutons, any toppings of your choice!
A Bite Out of Life
I moved into private halls to study my Masters at the beginning of this year. I’ve been incredibly blessed with my flatmates, and one of the first thing that brought us together was baking and in particular for birthdays! We had three birthdays within the first two months and we decided pretty on it would be a good thing to give everyone a card and a cake. In the flat we have one gluten intolerant flatmate, one nut allergic flatmate and two vegans so finding a recipe that works has been a little challenging. However, for my birthday this year Rhiannon made this incredibly delicious chocolate cake, with chocolate buttercream inside and on top. I got exactly 25 candles, something I really enjoyed seeing and blowing out (much more than just the number candles!) and it was a precious moment seeing her and our other flatmate Kyran count them all out and ice it together.
