Autumn is my favourite season. Definitely the pumpkin season. I love the colourful carpets made with yellow, red, golden leaves. I like to snuggle down with strong coffee and warm blanket and even don't mind drizzly weather outside. Misty mornings where the sun is hiding behind layers of white curtains are magical too.
It's also the right season for soups. They can be so comforting. I have adjusted the pumpkin soup so it is diary-free as my daughter has problems with digesting milk recently.
Ingredients (eat 3):
3 sweet potatoes
2 carrots
300g pumpkin or squash, peeled, deseeded and chopped into chunks
1 onion
800 ml chicken or vegetable stock
100 ml coconut milk
1/2 tsp cinamon
1/4 tsp mace
1/4 tsp nutmeg
corriander
Cut vegetable into chunks and bring to boil. Add stock and cook for about 10-15 mins until the vegetable is nice and soft. Add spices and coconut milk. Blend in blender and garnish with coriander. It tastes delicious with garlic bread. Enjoy.