Autumn is the Season where the sun begins to wane and the shadows grow longer. Our Ancestors are honored and goblins come out to play!
Time to wear costumes, build altars, decorate wreaths and carve pumpkins. Stay warm with hot foods, sweaters and socks. Incorporate warming herbs into your cooking or drink chai tea.
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After you are done with the pumpkin as a display-eat it!
Pumpkin soup recipe
Pumpkin, with a few air holes punctured with a fork
Onion, sliced
3 corns freshly shucked
half bunch of parsley, chopped
third bunch of cilantro, chopped
salt to taste
1 lemon, juiced
1 tsp. curry powder
(Chili powder if desired)
Blender and water (or a can of coconut milk)
Stock pot
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Bake a small pumpkin in oven at 375 degrees for 45 minutes on cookie sheet
Saute onions in skillet and add shucked corn into pan. When the onion becomes clear, add cilantro, parsley, lemon juice and curry powder. Turn off heat. Clean seeds, fiber and shell from pumpkin and compost
Add pumpkin meat to blender with water
Then transfer pumpkin puree to stock pot with sautéd mixture and cook for 30 minutes on low heat.
EAT!
