Autumn, falling leaves and vibrant colours

pumpkin-potato-soup-4

The last thing published was some half year ago. I was gone for a while, trying to finish my studies. I was too close to quit, but just couldn’t see the light at the end of the tunnel. That’s when a friend whom I haven’t seen for ages told me “you’ll make it, but you’ll really have to work your ass off this summer.”

I gave up all my hobbies (and of course accidentially got into some new ones) and finished my both masters. I did it. I was happy, but there was a bitter taste of that feeling of time lost. Winter turned into spring, spring into summer, summer into fall. I suddenly had no memory of things that happened in between. I did not feel, I did not see the beauty of the change. I was lost.

Few days ago I was walking down the street and realized that trees have dropped all of the leaves. Looking at the gray misty sky, I felt a soft, colourful, leafy carpet under my feet. I made a deep breath. I could smell winter. And I realized I started to feel myself again.

pumpkin-potato-soup

Sweet potato and pumpkin soup

Ingredients (serves 3 – 4):

  • 1 sweet potato (400g aprox.)
  • 1 big hokkaido squash
  • 2 big shallots
  • 500 ml milk
  • 150 ml cooking cream
  • water or vegetable stock as needed
  • salt, pepper
  • oil for baking
  • nutmeg
  • 400g oyster mushrooms
  • half garlic clove, finely chopped
  • 200g tofu (I used ginger carrot tofu from I Like Tofu)
  • 100g buckwheat noodles
  • fresh parsley
  • pink peppercorns

Preparation:

  1. Preheat oven at 220ºC. Wash, peel and cut sweet potato, squash and shallots. Transfer on a baking tray, sprinkle with salt and oil. Bake until soft (aprox. 40 mins).
  2. When baked, combine all the vegetables, milk and cream and blend until smooth and creamy. If needed, add some water or vegetable stock (depending on the thickness you prefer). Transfer on stove and heat up by stiring. Add some nutmeg, ground pepper and salt, if needed.
  3. Meanwhile, cut tofu and mushrooms. Heat some oil in two seperate pans. Stir fry both separately. Add some salt, pepper and chopped garlic to the mushrooms.
  4. Heat the water and cook the noodles.
  5. Serve the soup in a bowl, topping it with some noodles, mushrooms and tofu. Sprinkle with pink peppercorns and fres parsley leaves.

pumpkin-potato-soup-3

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