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A Cozy Autumn Day In My Life | Ordinary, simple day at home in October | Pumpkin soup recipe
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An ordinary, cozy day alone at home in late autumn.
I've been travelling this path month, so life seems a little bit more dull after having too much visual and mental stimulation. Days are simpler, doing mundane things, getting back to work and to daily routine. They're kind of boring. But kind of lovely at the same time. I hope you enjoy this slow living video, spending one day at home alone with me.
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Pumpkin soup:
1 whole pumpkin (medium size 1.5-2kg)
1-2 red onions
1 whole head of galic
1 tsp of cumin, curry powder, sweet paprika, oregano
Salt and pepper to taste
500-750 ml water or veggie stock
4 heaped tbsp of plain coconut yoghurt or cream (or 1 tin of coconut milk)
Optional - 8g sliced ginger (or 1 tsp dry ground ginger) + zest and juice of 1/2 orange (or lemon)
Cut pumpkin into wedges, onions in half and trim garlic tops. Put veggies on a roasting tray, sprinkle with salt, pepper and olive oil. Roast at 240 C / 464 F for 30 minutes until pumpkin is soft and gets easily pierced with a fork.
Let veggies cool down, then scoop out pumpkin, and add in a big pot together with roasted onion and garlic (squeeze it out of a bulb). Add orange juice, zest, spices, ginger, salt, pepper and liquids. Heat up for about 5 mins just to let ginger (if using fresh) cook slightly. Blend with an immersion blender, adjust salt to taste (always start with less salt, and then add gradually to avoid oversalting). Add coconut yoghurt, blend again.
Heat up for another 5 minutes and it's ready to serve.
Garnish with more coconut yoghurt (I mixed mine with water to thin it out), sunflower or pumpkin seeds and chili flakes.
Tip:
I used a regular pumpkin, which has a higher water content. Ideally, I like to use a denser type of pumpkin (like Hokkaido) as it gives a creamier and sweeter texture to the soup. You can try that if you like, or just stick to a regular cooking pumpkin.
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________
I absolutely adore this brand and recommend it to anyone who wants to get their hands on quality fabric, beautiful dresses at an affordable price (to the current standards, as, you know.. a lot of dresses you see on the internet currently cost above $200). They release limited stock every couple of months, so keep your eyes peeled!
_______
Find me on Instagram:
Filmed on: Panasonic GH5 / Fujifilm XH2-S
Edited with: Premiere Pro CC
Music: Epidemic Sound
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#cozyday #cozydayathome #autumnvibes #cottagecore #fallvibes #slowliving #darkcottagecore #pumpkinsoup #ordinaryday #simpleliving #gentleliving #cozydayalone #fallaesthetic #autumnactivities #autumninspiration #englishcountryside
I've been travelling this path month, so life seems a little bit more dull after having too much visual and mental stimulation. Days are simpler, doing mundane things, getting back to work and to daily routine. They're kind of boring. But kind of lovely at the same time. I hope you enjoy this slow living video, spending one day at home alone with me.
________
Pumpkin soup:
1 whole pumpkin (medium size 1.5-2kg)
1-2 red onions
1 whole head of galic
1 tsp of cumin, curry powder, sweet paprika, oregano
Salt and pepper to taste
500-750 ml water or veggie stock
4 heaped tbsp of plain coconut yoghurt or cream (or 1 tin of coconut milk)
Optional - 8g sliced ginger (or 1 tsp dry ground ginger) + zest and juice of 1/2 orange (or lemon)
Cut pumpkin into wedges, onions in half and trim garlic tops. Put veggies on a roasting tray, sprinkle with salt, pepper and olive oil. Roast at 240 C / 464 F for 30 minutes until pumpkin is soft and gets easily pierced with a fork.
Let veggies cool down, then scoop out pumpkin, and add in a big pot together with roasted onion and garlic (squeeze it out of a bulb). Add orange juice, zest, spices, ginger, salt, pepper and liquids. Heat up for about 5 mins just to let ginger (if using fresh) cook slightly. Blend with an immersion blender, adjust salt to taste (always start with less salt, and then add gradually to avoid oversalting). Add coconut yoghurt, blend again.
Heat up for another 5 minutes and it's ready to serve.
Garnish with more coconut yoghurt (I mixed mine with water to thin it out), sunflower or pumpkin seeds and chili flakes.
Tip:
I used a regular pumpkin, which has a higher water content. Ideally, I like to use a denser type of pumpkin (like Hokkaido) as it gives a creamier and sweeter texture to the soup. You can try that if you like, or just stick to a regular cooking pumpkin.
________
________
I absolutely adore this brand and recommend it to anyone who wants to get their hands on quality fabric, beautiful dresses at an affordable price (to the current standards, as, you know.. a lot of dresses you see on the internet currently cost above $200). They release limited stock every couple of months, so keep your eyes peeled!
_______
Find me on Instagram:
Filmed on: Panasonic GH5 / Fujifilm XH2-S
Edited with: Premiere Pro CC
Music: Epidemic Sound
______
#cozyday #cozydayathome #autumnvibes #cottagecore #fallvibes #slowliving #darkcottagecore #pumpkinsoup #ordinaryday #simpleliving #gentleliving #cozydayalone #fallaesthetic #autumnactivities #autumninspiration #englishcountryside
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