May was a very busy month for us. We were fortunate to receive a large order and spend the past several weeks working at completing this. For a small enterprise, this is a huge deal. Last weekend we delivered and this week we begin working on our new garments and hope to make these available in a few weeks’ time. Here’s a sneak shot of what is coming. We thank you for your patience and sharing this journey with us!

Food for the body is not enough.
There must be food for the soul.
– Dorothy Day

Halfway the year, a new month, and a new season: Winter.

Here in New Zealand, it’s been very cold these recent weeks. Woollen clothes are out, and steamy hot nourishing meals are on the menus. The other day my daughter cooked one of her favourite soup recipes and it’s a winner! So, I wish to share with you her favourite spicy pumpkin soup recipe! She began cooking this when she was 11 years old, and over the years she worked on improving it to precisely how she likes it. With the many variations she has tried, this is the one she prefers, with simple, wholesome goodness and rich flavours. We usually like ours spicy, so she adds the extra cayenne pepper or fresh chilli if it’s available. This recipe is easy to make, and also easy to increase the amount of ingredients, if you’re cooking for many.

My daughter says to personalise the flavours to your own taste, such as by adding meat, fish, or vegetable broths or other seasonings; serve it with a dollop of cream if you prefer. You can use avocado oil instead of olive oil. Hope you like it!

 

Spicy Butternut Pumpkin and Spring Onion soup
Serves 2 

Ingredients

400g peeled, cubed butternut pumpkin
1 whole onion, peeled and chopped roughly
3 cloves of garlic crushed
a large cube of ginger crushed
3 stems spring onion chopped
half teaspoon of cayenne pepper
2 star anise
pinch of salt
2 tablespoons fruity olive oil, extra for topping
4 cups boiling water and extra for topping up
cracked pepper

In a medium pot combine all ingredients. Put on stove and bring to the boil. Leave on a low heat for 30-40 minutes or until much of the water has evaporated and pumpkin and other ingredients are soft and light. (Remember to check and stir while it’s cooking).

Remove pot from the heat and scoop out star anise seeds. Blend the rest thoroughly using a hand held blender. Check thickness of soup and if need to dilute, add little boiling water. Return pot to boil and remove immediately.

Salt to taste. Serve seasoned with a drizzle of very good fruity olive oil, cracked pepper and finely chopped spring onion.

 

Enjoy.

Until the next time be kind to one another.

 

PS

For your attire choices for upcoming celebrations and events visit us on www.thecolourcloset.com . Follow us on Facebook and Instagram.