Put a pen on it

So there are often times when I think to myself, "this really worked with Veer, maybe I should share it with the other Moms!" And there are other times when I look to other moms to get their reactions to something absolutely crazy that I put to test with my baby boy.
There are also times when I want to share some cooking ideas, some playtime techniques or basic fashion with other new Moms without really being in their face.

Moms need a place where they can do their victory dance and also where they can vent their frustrations. Mommy groups are great, but sometimes it becomes a Pi***g contest (in a man's world). I just want to pen down my days of happiness and crazies and let people decide if they want to use my 2 cents or not!

So here I am with my little blog, writing away my days and embossing them as memories a.k.a - "Putting a pen on it"

Take what you please :)

Friday, October 2, 2015

Fall classic : Spiced Pumpkin and carrot soup

Oh dear god its Fall! No more care free summer, its that time of the year where we cant dress the babies up too warm but have to convince them to throw on a light jacket with socks and shoes! Yikes... SO HARD!

Its also that time of the year where there are pumpkins everywhere.. so in the spirit of using in season produce, here is a yummy spiced pumpkin soup that worked well with Veer. (and not to forget his constant sniffles) Can't wait to stop the (Nosefrida) nightmare on the poor soul. Liquid slightly spiced soups, definitely help calm those sniffles.

Pumpkin and carrot soup (served with quinoa and warm semolina bread)

Ingredients

1 small sweet pumpkin
Half a small carrot
Quarter boiled potato (optional)
1/4th cup unsweetened almond milk (or any other milk of your choice)
1 small shallot
1 clove garlic
1 pinch nutmeg
Oregano to taste
1 tsp organic maple syrup/honey (over 1 year)
Salt and Pepper to taste
Parmesan cheese (optional)

Method :

Steam/Oven roast the small pumpkin and steam the carrot and potato.
In a deep pan shallow fry the garlic and shallot, add in the oregano. Once fragrant, add in the boiled/roasted veggies, nutmeg, salt, pepper, maple syrup/honey and mix thoroughly. Finally add the almond milk and bring to boil. Blend the soup in a blender and garnish with Parmesan cheese (optional)

I served this soup with a side of quinoa and some fresh semolina bread that I picked up this morning from a local bakery.

Happy Fall!








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