Cozy Rainy Start of Autumn 🍂 How to live seasonally and stay present on darker days | Slow Living

Hello friends,
Today I would like to share with you a few ways how you can live seasonally and enjoy the autumn season during darker, rainier days. As much as I love autumn myself, I struggle with seasonal affective disorder. Going from sunny summer days to gloomy autumn, shorter days and colder temperatures can take a toll on your body and mental health. These are a few of my favourite, very tiny, but effective ways to bring yourself back into present and enjoy the ordinary and mundane during the season of change.

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🎃 ROASTED PUMPKIN SOUP RECIPE

1.5 kg pumpkin of choice (I like to use butternut squash)
3 medium carrots
200g cherry tomatoes
1 head of garlic
1 large onion
Thyme
Olive oil
Salt & pepper to taste
500ml water
1 can of coconut milk (400ml)
Spices of choice - I used 1/4 tsp of cayenne, 1 tsp dried herbs and 1/2 tsp of turmeric
Optional: 100g cheddar cheese
🎃 Preheat the oven to 180C/ 356F
Cut pumpkin to remove seeds, then chop the rest into wedges. You can remove the skin right away or roast with the skin on.
Peel carrots, remove skin from onion and cut into wedges, cut the top off the garlic head.
Place everything (including tomatoes) onto the roasting tray, pour olive oil adding extra on top of garlic, sprinkle with salt, pepper and add fresh thyme on top (or use dry herbs).
Roast for 40 mins or until pumpkin and other vegetables look soft and caramelised,

🎃 In the meantime prepare the croutons.
I like to use sourdough bread or brown bread for this as I prefer the flavour.
Cut a few slices of bread into cubes. Place into a bowl, add salt, olive oil (about 2 tbsp), dried herbs. Cover with the lid and shake.
Place onto a preheated pan on small heat and fry turning occasionally until almost fully dry. It should take about 15-20 mins. When almost fully dry, place onto a flat surface and croutons should continue drying by themselves while they cool down.

🎃 When veggies are ready, remove from the oven and let cool down. Remove thyme, separate pumpkin from skin, place into a big sauce pan or deep cast iron. Add all the remaining vegetables and squeeze garlic out into the bowl. Add 500ml of water and blend everything together with the immersion blender. Water is needed to help blend your veggies, you might want to use a little bit less of water depending on how thick you want your soup.
Place onto a small heat, add spices of choice (1 tsp dried herbs, 1/4 tsp cayenne, 1/2 tsp turmeric), salt, pepper to taste. Add coconut milk and heat up until simmering. Add grated cheddar cheese and mix until melted.

If using regular cream instead of coconut milk, I'd suggest doubling the amount of water (or using veggie stock) and using 200ml of cream instead of 400ml of coconut milk.
#slowliving #autumn #rainydays