five generations and a Christmas soup

Nanny Chase held eight of her own babies, eleven grandchildren, nineteen great grandchildren and this week she held her great, great grandson Coen. Her frail ninety-three year old arms held Coen with a lifetime of experience and confidence. He nuzzled in like he was home.

It’s amazing how much brighter the world becomes when you’re blessed with a new member to your family. First world problems slip away making room for what matters. We’ve had a magical year which we’ll end all together at our farm. I’m going to sign off for a few days. I know how fast this time will pass and I don’t want to miss a second of it. Hopefully you’ve enjoyed the recipes and stories that I’ve shared this Christmas season, as much as I’ve enjoyed sharing them with you.

Most importantly,I hope there’s someone in your world who wraps their arms around you and brings the joy and love of the season. Merry Christmas my friends. XO

ROASTED PUMPKIN COCONUT CURRY SOUP

Serves 8-10

Preheat oven 350*F

1 shallot, diced

1 tablespoon butter

2 garlic cloves, minced

½ tablespoon fresh ginger, minced

2 teaspoons medium curry powder

½ teaspoon coriander

½ teaspoon cumin

¼ teaspoon cloves

1 medium-sized (2-pound) pie pumpkin, cut in half with seeds and pulp removed. You can use 4-5 cups of canned pumpkin puree.

900 ml chicken stock use a vegetable stock for a vegetarian soup

398 ml coconut milk [20% fat]

Cayenne pepper, to taste

Sea salt, to taste

Greek yoghurt, for garnish

Pomegranate seeds, for garnish

THE STEPS:

• Place pumpkin halves flesh-side down on a parchment-lined baking sheet.
• Roast for 45 minutes or until flesh is tender when pricked with a fork.
• Remove from oven to a cooling rack for 10 minutes.
• Scoop pumpkin flesh from the skins – set aside for later.
• Heat a large soup pot over medium-high heat, and melt butter.
• Add chopped shallots and saute until translucent.
• Add garlic and ginger, stir, and cook for 1-2 minutes, until garlic becomes fragrant.
• Add curry powder, coriander, cumin, and cloves, and stir until spices become toasted and fragrant, about 1 minute.
• Add stock, coconut milk and bring to a boil.
• Add roasted pumpkin.
• Using an immersion blender, blend the soup until smooth. I used my food processor and worked in small batches. It works perfectly but an immersion blender is much easier.
• Heat soup thoroughly.
• Serve soup with a dollop of Greek yogurt, and a sprinkle of pomegranate seeds.

THE LOVE: If your soup is too thick, add a little more stock to thin it out.

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Thanks so much for reading.

Photography by Michelle Hooton

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