Climate change and Cosmic hoodoo,
you've got me spinning...
As one gorgeous October afternoon
turns to dusk
keeping us on our lacquered toes...
For one day, it's warm enough to play at the lake
and get caught sleeping in the sun
Joyous, yet unsettling moments
of surrealist beauty,
where autumn leaves dance in water warm enough for a Siren
And the very next day,
the air so frigid it requires an absurd amount of layers!
Faux fur and vegan leather
can indeed overpower in large doses...
And the sky turns toward Winter,
but no one has told the crops,
of this change in plan...
And it begins again.
A purrfect Fall day,
with all its happy vignettes
and colors to make us smile brightly...
Just as we remember it.
But for how long?
In all this strangeness,
for us to grasp
to lie to us
for just a little while?
Ahhh...a warm cauldron of exquisitely spiced pumpkin soup, topped with crisp, toasted pistachio croutons.
Mmmmm...oh, yes, lie to me...please...
Curried Pumpkin Soup
- 2 cloves garlic, finely chopped
- 1 Tbsp organic coconut oil
- 1 Tbsp curry powder
- 3 large organic carrots, cut into thin rounds
- 1 large or 2 small organic apples (Pink Lady, Honeycrisp, or MacIntosh work best!), chopped
- 2 cans organic pumpkin pureé (NOT pie filling)
- 2.5 C pure water
- 1 tsp apple cider vinegar
- Celtic salt
- Ground pepper
First, my Beasties, breathe deep, and light your kitchen candle. Whisper good intentions into the flame, for yourself, your loved ones, humanity, and our beloved Earth. Times are manic. We need to put forth as many positive vibes as possible.
Now heat a sauté pan on a low flame just until the heat rises. Spoon the coconut oil in, then add the garlic. Allow it to cook slowly and gently, until it turns translucent and releases its heady aroma...
Now add the curry on top, and let it mingle with the garlic for a few minutes, as the curry turns deeper in color, and the rooms fills with heavenly scent.
Stir in the carrots and apple, give it a toss, and let it join in the fun for about five minutes, keeping your flame low. You can add in a touch more coconut oil in here if you like.
Next in, the pumpkin pureé and the apple cider vinegar. Stir it all around, to coat the carrot and apple well, and blend the spices even deeper.
Add the water, and bring it to a boil, lower the heat, and simmer away...
Meantime, make the croutons.
- 8 slices or 1/2 loaf of gluten free vegan bread
- 22 unsalted pistachios, ground/chopped
- 1/2 C extra virgin olive oil
- 1/4 tsp Celtic salt
Preheat to 400F.
Cut or tear your bread into small pieces.
Finely chop the pistachios, grinding some with a mortar and pestle, and leaving some pieces intact.
Toss everything in a large bowl, using your hands (mmm!) to coat everything oh-so-well.
Now spread it all on a cookie sheet, single layer, and bake for 10 minutes or until golden and crispy. The soup should be ready now.
When the carrots and apple are soft, remove the mixture from heat. When it is completely cooled, pureé the soup a little, leaving some of the pieces whole. This gives it a great texture. Add a pinch-n-grind (salt and pepper!) and you are there.
It's divine to make this all ahead, then re-heat when you're ready. It gives the flavors, as always, a chance to mingle more, deepen. It's so worth the wait.
Garnish, of course, with croutons, and a few more chopped pistachios.
Well, Delicious Ones, though strange days have indeed found us,
we go on playing,
seeking our casual joys
My love to You,