I spent last weekend meeting up with some dear friends, playing frisbee, eating cake and sitting around a campfire doing some sort of a spontaneous coalbiting.
It was really great! We sat ’till late at night, reading our favorite stories to another, listening to poetry and song (me, I don’t sing).
And all of it with a minimal amount of planing involved. We just did it .
Thank you guys, you are so great!
And since we did’t take any pictures – here’s one of a previous one.
Here’s the recipe for the pumpkin soup (should have read it to you):
You buy one small pumpkin. You need 700g of pumpkin flesh, so it’s best to buy one that weighs about 1kg.
Chop the pumpkin into medium cubes of approximately 2cm.
Also chop one onion into smal cubes and hackle three cloves of garlic and 3cm (or more) of ginger.
Fry the onion lightly using some olive oil.
Add garlic and ginger and fry for about one minute.
Now comes the pumpkin cubes which are fried for five minutes.
After that you add 1 teaspoon (or more) of ground cumin and stir-fry for one minute.
Then you add 1 tin of coconut milk and 700ml of vegetable broth and let everything cook for abour 15-20 min. or until the pumpkin is tender.
Let it cool a bit and then blend it.
You may add some more salt. But then again, you may not.
On a side note:
I started collecting walnut shells (the green ones) for brown pigment.