I like to think of the start of a month as a sparkly new beginning, an opportunity for a new project or even a slight shift in emotion or climate. But the first of the month often greets me with an unexpected jolt, like the moment you step believing there is another stair only to be meet with a ‘thump’ on the floor. I’m not prepared to make the change over!
This morning, November 1st, I set to pondering. Annoyed I, once again, had forgot to use my monthly discount codes, my attention was taken by the collection of pastel pumpkins sat on the butchers block. I lamented at not getting around to posting anything on these beauties until I realised something, pumpkins do not cease to exist simply because October 31st has passed us by. The beauty of the changing seasons is just that, they change but oh so slowly, there is a wonderful leisure at which the earth makes her cycle. What a pity it would be if the leaves were to turn and fall in only a day, how sad would it be to not observe their colours subtly changing each day as you tread the same route.
Next month brings with it the most marked seasonal change of the year for me, but already my sweet Christmas tree will be growing in the ground as it has all year. The evenings will continue to draw in and the list making shall begin in earnest. But without further ado, and in celebration of our subtly changing seasons, I present you with ‘October’s Leftover Soup’.
Hello Magazine‘s Pumpkin & Chorizo Soup
½ a pumpkin – approx 1kg
1 white onion, chopped
1 tbsp olive oil
1 tsp ground cumin
4 garlic cloves, crushed
1.2 litres (2 pints) vegetable stock
150ml (¼ pint) double cream
salt and black pepper
100g (3½oz) good-quality chorizo
1 tbsp sherry vinegar
1. Get out the biggest saucepan you have in the cupboard.
2. Peel and deseed the pumpkin, then chop it into chunks – about 2–3cm should be ok. Put them in the pan with the chopped onion, olive oil, cumin and garlic.
3. Set the pan on a medium heat – you want to get some colour on the pumpkin, so fry it for about 5–10 minutes.
4. Then add the vegetable stock and simmer for 40 minutes.
5. Blend the soup until smooth using a stick blender, then add the cream and taste for seasoning.
6. When you are ready to serve the soup, heat a small frying pan while you dice or slice the chorizo sausage. Cook it gently for a few minutes until the fat starts to melt, then stir in the sherry vinegar and remove from the heat.
7. Ladle the soup into bowls and top with some of the chorizo and the fat that has cooked out.
Happy November lovely ones!