After more than a month of having the luxury of David’s grandmas staying with us, we are now for the first time completely alone the whole day. It’s scary and challenging, but also very calm and happy. We are tying to set up a routine that will work for him, to get the sleep he needs, to feed when he’s hungry and play to develop his senses and skills. And it needs to work for me as well. I am still so very hungry and so cranky when I don’t get my food! And I would like to continue posting delicious recipes, that take time to make, style, take photos and write about. Today is the first day I feel we are really making some progress (meaning I haven’t desperately sat with a crying baby in my lap yet, trying not to cry myself).
Also Matej is flying to Europe to get David’s passport, meaning a few day of just me the baby and two dogs. Will let you know how that goes, but I am thinking of camping in bed surrounded with lots of food and diapers. Just kidding. I actually believe, we will be just fine. But I am preparing a lot of food in advance to keep me well fed while he is gone. It will be so much easier to pop a plate in the microwave rather than cooking a whole meal. Tonight we are making some vegan bolognese sauce, overnight oats and cooking rice and quinoa to have with fresh stir fried veggies. Yesterday I made one of my favourite simple soups as well, but I almost ate all of it today!
My creamy pumpkin and carrot soup is so heartwarming and soothing in crazy moments life brings. I love to add a bunch of fresh thyme, my favourite herb, to add freshness and earthy flavours. There is a comforting sweet and nutty taste from both butternut pumpkin (squash) and carrots. This soup is rich in vitamins and minerals and it give a boost to your immune system, which we all need after the holidays. I like to serve with with roasted pumpkin seeds and drizzled with pumpkin oil (a Slovenian tradition). Since I have been making a lot of Cheesy Kale Chips lately, I tried to serve it with the soup and are a perfect fit!
Try my other pumpkin recipes as well (btw this is my third pumpkin soup recipe on the blog!).
- 2 medium size red onions
- 3 garlic cloves
- 1 tbsp olive oil
- pinch + 2 tsp sea salt
- 750 g butternut pumpkin (1 medium size)
- 250 g carrots (3 large)
- 1,5 l water
- a bunch of fresh parsley
- a bunch of fresh thyme
- Peel and finely chop the onions and garlic. Heat the olive oil in a big pot and sauté the onions, sprinkled with a pinch of salt to help soften. After a few minutes add the garlic.
- While sautéing the onions, peel the pumpkin, remove seeds and cut into 1 cm big cubes. Peel the carrots and cut the same as pumpkin.
- Add the veggies into the pot, add water, salt and chopped herbs (parsley and thyme). Bring to boil and cook on medium heat for 30 minutes (or until the veggies soften). Blend the soup in blender of food processor (or use hand held one). And more salt if needed.
- Serve with roasted pumpkin seeds, pumpkin oil and kale chips.
Yours truly, A.