Well, things have settled a little bit around here. We’re all on the mend. I’ve got a pulled muscle in my ribcage from coughing that hurts pretty badly, and I get tired easily. GooGoo still has a runny nose of epic gloppiness. But otherwise, things aren’t too bad. I spent my entire day pretty much washing laundry. I had a lot more than usual because my washer had some issues last week and Mr Pine Nut got a part just yesterday to fix the issues.
So, I not only washed clothes, but I’m working on washing all our sheets and blankets too, to rid them of the ickies from the flu. Kind of like how they burned everything in the Velveteen Rabbit, except less destructive. Tomorrow I get to wash diapers and more blankets. Woohoo.
In between loads of laundry, I made soup.
This is one of those soups that was born out of an urgent need to Use Things Up. In this case, we had an acorn squash, a pumpkin, some spinach, and some carrots. I decided to make a pumpkin soup. Curried pumpkin soup sounded good. So I asked The Google and The Google found me this recipe.
Squash is generally considered more autumn-y, but I don’t care particularly. One must use what one has, even in February. This soup will kill any bacteria residing in your digestive tract and clean out your sinusi* as well as taste delicious.
I changed it a bit from the original. This is what I did.
In your soup pan, stir together:
2 c chopped green onions
1 T cocoanut oil
4 garlic cloves, minced
1 1/2 T grated fresh ginger
2 tsp ground cumin
1 tsp ground coriander
1/8 tsp ground cardamom
1 1/2 tsp salt
3/4 tsp dried hot red pepper flakes
Saute a few minutes, until oil is melted and onions are tender.
4 c pumpkin puree
4 c water
1 1/2 c mock chicken or veggie broth
2 c diced carrots
Bring to a boil, reduce to a simmer, and let it cook about 20 minutes. Carrots should be to desired tenderness.
In a separate pan, stir together:
2 T cocoanut oil
2 tsp brown mustard seeds
2-4 c packed spinach (you could also use kale or another leafy green. I used 2 cups and next time would use 4.)
Stir oil and mustard seeds together until seeds begin to pop. Add spinach and continue stirring until wilted. Add to pot of soup right before serving.
Enjoy. I’m looking forward to eating the leftovers from this tomorrow.
*Neither of these statements have been validated by the FDA, but I am pretty sure I’m right.