As much as I was looking forward to winter, now that the cooler weather has set in, I’m dreaming of warm weather picnics, swimming in the ocean and days out on the boat.
Winter is particularly overrated when the fire alarm in our apartment building goes off at 4am and we spend 45 mins outside waiting to get back into bed!
It doesn’t help that Kris and I have been struck down with colds, not bad enough to spend days in bed away from work, but just annoying, making our throats feel like razor blades and my nose so red and dry that I look like Rudolf!
To try to help us on our recovery, I decided to cook up a big pot of pumpkin soup from one of my most used cookbooks, Vegie Food
This recipe uses both pumpkin and sweet potato, along with red lentils to add some much needed veggo friendly protein to our diets (and fills you up so much more!).
A red chilli adds a bit of kick to an otherwise smooth pumpkin soup.
How cool is this pottery pumpkin that I have inherited during my parent’s renovations.
Served with a crusty bread and topped with shaved Parmesan, this soup was exactly what the doctor ordered.