Paros is getting colder and windier by the day and as it’s not exactly a social hub in winter. All I want to do is tuck myself under a blanket, a warm cat on my lap, watch my favourite shows and have hot drinks and food brought to me whenever I ring a bell 😉 That would be lovely, wouldn’t it?
Unfortunately, as I am the chief cook in my house, if I want food I need to get off my ass and actually cook it. I could maybe trick Duncan into bringing me warm oatmeal to bed from time to time, but lunch AND dinner are probably a bit of a stretch… What do you guys enjoy eating at this time of the year? I’m into pots of bubbling soup, pierogi, stir-fries and fresh ginger and lemon tea at the moment. And cakes! Erm…I’m always into cakes. I’m experimenting with some chilli chocolate combo right now, which I hope to present to you soon. Meanwhile, today’s recipe is a simple, warming pumpkin soup flavoured with miso. It’s velvety smooth, filling and spicy (if you want it spicy!). It ticks all my soup boxes, I hope it does yours too! I usually have it with toasted sourdough bread or spiced chickpeas (check them out here), except that I tweak the spices a little. Instead of cumin and smoked paprika, I use ground coriander and turmeric. They work a treat and are a good option if you can’t have bread.
