|G with some cherry tomatoes and carrots|
|drying German chamomile|
|our German chamomile tea|
With the relentless drizzle and wintery whips of raindrops on the window pain, and the children playing quietly in the corner as they always do on rainy days...not, one could be excused for dreaming up the notion that we were living in the Scottish highlands, overlooking a muddy bog, or marsh, perhaps sporting a tweed vest and leggings... what better weather for some pumpkin soup and toasty bread.
Alright, maybe the kids weren't playing quietly in the corner, maybe they were climbing the walls, and maybe outdoors resembled nothing like the Scottish highlands, maybe it just looked muddy, but all the same pumpkin soup in the middle of summer was what we were having for lunch.
While it was sad to farewell one of our Turk's turban pumpkins, it made for a delicious soup. We also added some purple dragon carrots, roasting them first in the oven, then blending with some stock made from rosemary, onion, garlic and nasturtium pods, for a bit of spice.
It tasted delicious. The Turk's turban had a subtle taste, and the carrots added a nice texture and flavour. The nasturtium pods added a mild peppery tang. The kids loved it too.
|ingredients for the soup|
|lunch day 2|