Pumpkin, almond and quinoa soup, days out and a bird's nest

Life is as up and down as our recent weather.  There are many unfortunate stories happening around me in which I only have a bit part and feel they are not mine to tell.  We have also been busy with some interesting events as well.  All in all, it has been crazy busy without so much time in the kitchen.  I am more likely to throw together a quick meal than follow a recipe or take notes to blog it.  I am glad I captured this pumpkin soup.  It almost flew under the radar.

Before telling you more about the soup, I will share a little about the good things in life.  Sylvia's school held an Art Show recently.  It was lovely to see all the artwork that the children have produced.  Sylvia showed us this wattle tree she had helped to make.

On the weekend, we went to The Garden Fiesta at Peppertree Place in Coburg.  It was a lovely local event.  There was music, food, friend, workshops, floral garlands all with a relaxed welcoming vibe.  I was pleased they were selling excellent vegie burritos and vegie tacos.

We also met up with my parents and three nieces to visit the Labassa open day in Caulfield.  It is an amazing ornate nineteenth century mansion (1862) that was made into 10 flats in 1920 and saved from demolition in 1980.  The old house has amazing stories.

As we walked through the many rooms, alternately marvelling at the detailed decorations and wondering at the flaking paint, E struck up a conversation with a self titled "living remnant".  The previous tenant was playing music and happy to talk about his days living in one of the flats.  We stopped for scones with jam and cream and a glass of cordial.  The temporary tea room was empty so we sat in a little pavillion in the grounds.  It was very relaxing.

This soup came in a week that was in need of comfort.  While I wont go into lots of details, I will say that it was too full of bad behaviour, bad luck and bad sleep.  Spectacles disappeared, there wasn't enough vegetables in my life and one of my favourite radio presenters, Richard Stubbs - who has brought much humour and compassion into my life - announced he was leaving.

I was grateful for a reflective moment in the midst of chaos.  Sylvia should have been reading her reader and practicing her ukulele.  Instead we lay on the grass and looked up at the clear blue sky and sought images in the twigs of the hedge and as we looked we discovered a bird's nest within the hedge.  Seeing the little baby birds in the nest was quite something.  It reminded us that there is often more happening in this world than we ever see.

I was also grateful for a simple soup that used up a wedge of pumpkin that had been lingering in the fridge.  It wasn't one I planned to blog but I loved it so much that I am sharing it.  It was inspired by this asparagus, potato and quinoa soup.  Rather than using potato for creaminess, I used almond butter.  It is very different from my idea of a good pumpkin soup that I posted years ago.  Yet you can't have too many pumpkin soups.

I had a bowl of this soup on an evening when I was feeling very tired.  It was very rich and creamy with a satisfying texture from the quinoa.  Even the warm orange colour was comforting.  I loved the soup but was not happy when I put the empty bowl beside me on the couch and the cat started to lick the bowl.  I guess even cats love this soup!

I am sending this to Lisa (and Jac) for No Croutons Required, Kimmy for Healthy Vegan Fridays #72, Jac for Meatless Mondays, Janie (and Karen) for Tea Time Treats, and Corina for Cook Once Eat Twice.

More pumpkin soup recipes on Green Gourmet Giraffe:
Classic pumpkin soup
Japanese-style pumpkin, sprouts and tofu soup
Pumpkin, corn and wild rice chowder
Pumpkin facon soup 
Pumpkin and tofu laksa
Smoky pumpkin and corn soup 

Pumpkin, almond and quinoa soup
An original recipe by Green Gourmet Giraffe
Serves 4-6

1/2 cup quinoa
1-2 tsp olive oil
1 onion, chopped
1 stalk celery, chopped
1 parsnip, chopped
1 carrot, chopped
1/2 red capsicum, chopped
3 cloves garlic, chopped
750ml stock
800g pumpkin, trimmed and peeled
3 tbsp almond butter
1 tbsp nutritional yeast flakes
1 tsp lemon juice
sriracha and herbs, to serve

Put on quinoa with 1 cup of water.  Cover, bring to the boil and then simmer on low for 20 minutes.  Once cooked, leave lid on until ready to use.  While quinoa cooks, begin making the soup.

Heat oil in a large saucepan.  Fry onion, celery, parsnip, carrot, capsicum and garlic until softened - approximately 5 to 10 minutes.  (I added mine as I chopped them, in the order as written.)  Add stock and pumpkin.  Simmer for 15-20 minutes until pumpkin is soft.  Mix in almond butter, yeast flakes and lemon juice.  Blend until smooth.

Stir in quinoa.  Check and adjust seasoning.  Serve with a drizzle of sriricha and fresh herbs, if desired.  I used thyme.

On the Stereo:
Set List - The Frames