Well that’s it, summer’s officially done and dusted. It’s packed its bags and disappeared sharpish to the other side of the world! There are so many wonderful things that mark the start of the new season for me: Kim going back to school (his last year, EVER! I’m so not going to get over this…); The Truro Half Marathon that I’ve helped to organise for the last three years (it was this past weekend and it’s been a very busy couple of weeks building up to it); the damp smell in the air, the mizzle; the changing colours in the landscape; the exodus of tourists and getting our wonderful beaches and cliffs all back to ourselves again (I’m not selfish, not at all!)… I feel like I can step back and take pleasure in the simple things again. Autumn is sheer bliss
I’ve been picking mini pumpkins from the garden and making a divine roasted pumpkin and tomato soup – would you like the recipe?
Roast Pumpkin and Tomato Soup
- 1 tbsp olive oil
- 900g/2lb of pumpkin flesh cut into 2cm slices
- 450g/1lb of ripe tomatoes, skinned and thickly sliced
- 1 onion finely chopped
- 2 garlic cloves finely chopped
- 6 tbsp water or 4 tbsp of white wine + 2 tbsp water
- 1/2 pint of vegetable stock
- 4 fl oz single cream (optional)
- chopped chives to garnish
- Drizzle I/2 the oil in the base of a large baking dish and arrange the pumpkin, tomatoes, onion and garlic in the dish in 2 or 3 layers. Drizzle the remaining oil on top, pour over the water/wine and season with salt and pepper.
- Cover with foil and bake in a preheated over at 190°C for 45 minutes or until all the veg is soft.
- Allow the vegetables to cool slightly, then transfer to a blender/food processor and add the cooking juices and as much stock as needed to cover the vegetables. Blend until smooth. (I find I have to do this in batches.).
- Pour the puree into a saucepan and stir in the remaining stock. Cook gently over a medium heat for 15 minutes, stirring occasionally. Stir in the cream (if using) and cook for 3-4 minutes. Adjust the seasoning if necessary and serve with the chopped chives on top.
I usually make loads and freeze it, keeping the taste of autumn for a few more months, mmmmm!
I love digging out warmer clothes too, especially my hand knitted jumpers. Everything seems to be about texture and cosiness.
I made this one last year: so simple, it’s just 8 knitted squares sewn together! Short, dropped sleeves and slouchy, just how I like it! The pattern is by Marie Wallin for Rowan (although I think they may have discontinued this particular yarn now, but you can still get it online).
Best of all though, is that there’s every excuse to retreat onto a cosy sofa and get on with some patchwork!
I’m really pleased with the way this quilt top is coming along. I’ve loved every minute of stitching the patchwork together with English paper piecing: so far I’ve completed almost 8 rows of ‘flowers’, which was enough for my original plan for a lap quilt. But now I’m thinking it might be worth the extra effort of carrying on and making it large enough for a single bed, hmmmm. What do you think, am I mad?! At the moment it measures (very approximately!) 52″ x 62″. It would mean buying more fabric though, and hoping I could still get some of the ones I’ve included so far.
I’ve also dug out another work in progress this week – it’s a very simple strippy lap quilt made from scraps. I started it years ago and ran out of scraps (you can see a couple of photos on Facebook that I posted yesterday)! There’s a bit of urgency to finish it now though, but more on that in another post!
I’ll be back soon, either later today or tomorrow morning with another post (I’m on a roll, bear with me!): I’ve written up the pattern for the oak leaf mug rug and I’m looking forward to sharing it with you
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Thanks for stopping by, have a stitchy day!