It hasn’t stopped raining in the last 24 hours, and there was a point when the winds howled so fiercely that all I really wanted to do was to crawl back into bed and bury myself under the comforter.
Of course, I didn’t do that in the end, because when you’re 30 years old (with just a month to go before 31), you shouldn’t be afraid of rain and wind, right?
So instead, I did what any self-respecting adult would do.
I brought a pot of tea to boil, then filled my mug to the brim, and took a long, slow sip of hot black tea.
A couple of hours later, the mug’s now half-full, the remains of the tea now cold, and thankfully, the rain and wind have seemed to calm down slightly.
The clouds are still awfully grey -it looks more like mid-winter instead of early spring- and I’ve pulled on a maroon sweater to fend off the sudden drop in temperature.
It’s chilly once again, and while it’s not the perfect weather to walk around the city and take pictures, it sure is the right climate to be at home, doing what I feel most comfortable with: writing.
So I write for hours on end, because grey, raining, windy days are the best days for writing.
I’m seated at my dining table (which also doubles up as my work space), back upright, fingers typing non-stop on my laptop. I’ve been doing plenty of writing these days -some for myself, and some for a new freelancing client I’ve just started working with.
I stop every once in a while and stand up, stretch for a bit, and sit back down to write some more.
September was a month of waiting in the in-between, and as I shifted uncomfortably in those moments, unsure of what the future would bring, I found myself learning to live in the moment, lean in, and just enjoy what was to come.
I allowed myself to relax, and redefined what it meant to be productive, and released my expectations to God.
October started off pretty much normally, and I began searching for new opportunities for freelance work, focusing on my new photography project, and as the days rolled by, I realized I was simply enjoying each day as it came.
This week, my waiting and efforts have finally paid off, and I’ve got a few new freelance recipe development and writing gigs ready to start and I’m crazy excited – it’s time for a new phase in my career. After the lull of September, the rest of the year looks set to be busy but fun.
When there’s work to be done, and it’s raining out, I nourish my body with food that’s healthy, simple to make and quick to eat.
These few rainy days, I’ve been having large bowls of gluten-free vegan pumpkin soup. (Yes, I’m on a pumpkin roll! If you’re into pumpkin too, check out the pumpkin recipe archives on the blog.)
It’s easy to bring together, especially with the help of an electric blender.
This smooth, creamy pumpkin soup, garnished with toasted pumpkin seeds and accompanied with a few slices of crusty whole grain bread, makes excellent rainy-weather writing company.
Here’s how you can make it too.
Start off by combing pumpkin puree, non-dairy milk, water, diced onions, minced garlic and chopped spring onions in a large pot and bring it to a boil.
Once it bowls, lower the heat and let the ingredients simmer gently for the next 30 minutes.
Let the ingredients cool slightly, before transferring everything to an electric blender, processing for about 20 seconds until you get a thick, smooth homogeneous soup.
Add salt and pepper to taste and process a few seconds more.
If you like your soup a little thinner, add 1/2 cup more water and process some more.
I like my soup creamy and thick so I didn’t have to add any extra water.
Pour the soup back into the pot, and heat it up a little before serving and garnishing with toasted pumpkin seeds. You can also freeze the soup and save it for a rainy day (pun intended) and it’ll still taste amazing.
I know you’ll love this comforting, healthy soup.
Go make a big pot of it today, drink it all up, and then come back and tell you how much you love it!
P.S. If you like savory pumpkin recipes, try out this pumpkin hummus recipe I developed for Foodal!Print
This gluten-free vegan pumpkin soup is smooth and creamy, and together with toasted pumpkin seeds and crusty bread, makes excellent cold weather company.
- 1 1/2 cup pumpkin puree (I used fresh pumpkin puree, but canned is fine as well)
- 1 cup unsweetened non-dairy milk (I used almond milk)
- 2 cups water
- 1 cup diced onions
- 6 garlic cloves, minced
- 1/2 cup chopped spring onions
- Salt and pepper to taste
- 1/4 cup toasted pumpkin seeds, for garnishing
- Combine pumpkin puree, non-dairy milk, water, diced onions, minced garlic, and chopped spring onions in a large pot and bring to a boil, before lowering heat and allowing the ingredients to simmer for the next 30 minutes.
- Allow the ingredients to cool for a few minutes before transferring everything to your electric blender.
- Process the ingredients for 20 seconds until you get a thick, smooth and homogeneous soup.
- Add salt and pepper to taste.
- Pour soup back into the pot and then heat up before serving garnished with toasted pumpkin seeds.
- Category: Appetizer
- Cuisine: Gluten-free, Vegan