I was lucky to get a couple of volunteer pumpkin plants this year so for the next few weeks I’ll be making a lot of my favorite winter soup: curry pumpkin coconut vegetable soup! Easy to make. 10 minutes to cube half a pumpkin then about 1 hour total cook time.
1/2 medium pumkin 1 onion Frozen mixed veggies 1 can chick peas 1 can coconut milk 1 cup macaroni or rice (optional) 1 cup lentils
Salt Garlic Curry Cayenne pepper
I cut a medium pumpkin in half. 1 half goes in fridge for the next pot of soup in a few days. The other half I cut up into cubes, remove the skin, seeds and stringy inside stuff. Raw pumpkins are pretty hard to cut and remove skin, be careful! I probably need a sharper knife.
Put in a pot with enough water to cover the cubes. Boil for 15ish minutes. Mash it with a potato masher in the pot with the water until it’s just a kind of mash. Set it aside.
Sauté one onion with a little oil and water till soft. Add it to the cooked pumpkin mash. Add spices to taste. I usually do about a tbsp of salt, tbsp of garlic powder (or 3-4 cloves, maybe more), 2 tsp of curry, 1 tsp of cayenne pepper. Alter as needed.
A half bag of frozen mixed vegetables… probably about 4-5 cups. Use whatever veggies you like… I like the standard mixed veggies because they’re usually the least expensive. Bring it to a boil, turn it down a bit and let it simmer for 10 minutes.
Add in a cup of elbow macaroni or cooked rice. And let it simmer for 10 minutes. Add in can of chickpeas (or whatever cooked/can beans you want). Add in can of coconut milk. Let it simmer for 10 minutes. Ready to eat when the macaroni is done.
I didn’t have a big garden this year but I was lucky to get a volunteer pumpkin plant and harvested 10 pumpkins. Most of them will be made into pumpkin curry coconut soup over the next couple of months.
Growing in the sunny spots around the garden, garlic chives, sweet coneflowers and western ironweed are current favorite feeding spots for bees and butterflies. 😍
A morning task: transplant 3 small hazelnut bushes. Also, enjoy observing a red ant exploring a garlic chive flower cluster.
Volunteer squash in my garden. I think it’s a pumpkin though I have no idea where the seed would have come from.
Solar punk tiny house! Flowers in foreground: Vernonia baldwinii, the western ironweed is the purple flower. Rudbeckia subtomentosa, sweet Coneflower is the yellow.
Built a new spiral garden bed. Not much planted in it yet: Mint, a purple coneflower and a ground cherry.
In the garden today a great spangled fritillary on a daisy and my finger. Also a bumble bee collecting pollen from a daisy.
I'm not growing a lot of food in my garden but I enjoy every little bit I do grow! Most recently, lettuce and strawberries. And plenty of wild daisies which are edible though I've not tried them in my salad yet.