October is quickly become packed full of announcements (some of which I wasn’t really even planning, but it’s okay- they are all exciting). Last week was the little one (the site lift) and this week continues in that vain.
At of the end of May, my contract is up with my current job, meaning it’s time to move on (literally and figuratively). I’ve been thinking really long and hard about where I see my life in 5-10 years and while music has always been there for me, I feel that it’s not really what I love to do. I have a mega-plan that involves a few different facets, one of which being photography. I know all the cliche lines about why people pick up a camera, but for me it came after a wedding and being on my feet for 12 hours. I realized how much I loved the documentation, the emotions, and the overall feeling of a long (but thrilling) days work.
So, Ella Creatives was born. It’s going to be my space for all things photography. I’m going to start blogging about what I’m learning, what gear I’m researching, and sites I’ve found helpful. My primary focus is food (duh) and weddings. Strange combination, but it’s what I love to do. Melissa helped me build a brand for myself (as you can see, the logo might look familiar)!
It’s a step in a new direction (with a few more steps to follow)!
Okay, enough about me for now. Let’s talk soup.
This soup is amazingly creamy and delicious with being vegan and gluten free. The pumpkin plays well with the curry and coconut- it’s a perfect meal. I’ve even thought about leaving it more stew consistency and adding rice to the dish to make it a hearty main meal.
I recommend two routes for the curry powder: homemade or buy it from a spice shop. The curry powder in the grocery store won’t do any meal justice! There are so many different ways you can whip up curry powder (I highly recommend just searching for “homemade curry powder” and find the right one for you). I made this with a spicier thai red curry powder but I think any type of curry powder would be delicious!
- 1 medium pie pumpkin
- 1 tablespoon olive oil
- 1 bunch scallions,diced
- 2 tablespoons curry powder
- 2-3 cups veggie broth
- ¼-1/2 cup coconut milk
- salt, if needed
- Pumpkin seeds
- ½ tablespoon olive oil
- ¼ teaspoon salt
- Preheat oven to 400˚.
- Remove top of pumpkin. Quarter pumpkin and remove seeds, set aside. Scrape out remaining small seeds and the stings. Place each quarter face down in a baking dish and roast for 30-40 minutes or until pumpkin is tender. Remove and let cool slightly.
- Rinse seeds, removing any pumpkin left on them. Toss with olive and salt. Spread out on a baking tray and roast until crispy, 10-15 minutes.
- In a sauce pan heat 1 tablespoon olive oil. Add in scallions and saute for 2-3 minutes. Stir in curry powder and let cook for 30 seconds more.
- Next, carefully remove pumpkin from the shell and measure out 3 packed cups of pumpkin. Add to sauce pan along with 2 cups veggie broth. Bring to a boil, reduce to a simmer, and let cook for 2-3 minutes.
- Remove from heat and puree with immersion blender (or carefully with a regular blender), adding more veggie broth to reach your desired soup consistency. Return to heat, add in ¼ cup coconut milk, and let simmer until ready to serve.
- Serve with an extra swirl of coconut milk and roasted pumpkin seeds.