It has been such a nice weekend! The reward of a tough study session all day on Saturday was going and finally seeing The Hunger Games in the evening. And boy was it oh so worth it! The night itself just had such a chill feeling to it, with my sister, her friend, and one of my close friend's who I hadn't seen in a few weeks coming along. And as for the movie: all I can do is give it a big thumbs up! Each actor/actress played their parts perfectly and even though I personally felt some bits dragged out (just a tad), the movie overall covered a crazily high amount of content from the books in very nice fashion. Can't wait til the next one!
It wasn't much of a lazy Sunday either with what was meant to be a 'quick shopping trip,' instead taking up almost half the day. Inspired by the GoodFood magazine, I decided to try my hand at making their Roast Pumpkin and Chilli Soup. It turned out to be the perfect 'I promised Mum I'd make...' dinner, with a small amount of ingredients all combined together to make one tasty dish. For those who'd like to try it out, I've copied the recipe below!
Other than that, I have a stack of other magazines piling up that I'd like to read (I suppose it doesn't help that I bought more today) and after today's shopping, a new Models Prefer bronzer brush and Retractable Eyebrow Liner to try out. Hopefully you all had a lovely weekend and wake up refreshed on Monday for a brand new week ahead!
Roast Pumpkin and Chilli Soup
1kg butternut (I used Kent) pumpkin, peeled, coarsely chopped
2 tbsp olive oil (or however much you think is needed)
2 onions, finely chopped
I also added in a few strands of spring onions, finely chopped
2 garlic cloves, sliced
2 long red chillies, seeds removed, finely chopped
4 cups (1L) salt-reduced vegetable stock
1/3 cup sour light cream
1. Preheat oven to 180 degrees. Combine pumpkin with oil (all pieces covered) and place evenly over baking tray. Bake for 30 minutes, turning pieces over once and until golden.
2. Whilst waiting for pumpkin pieces, heat oil in a large pan and cook onions on medium heat for 5 minutes, until softened. Add garlic and chilli, cook for 1 minute until fragrant. Reduce heat to quite low and let simmer for 10-15 minutes (or until onion caramelises).
3. Add pumpkin pieces and vegetable stock with onion mixture and bring to the boil (high heat). Remove from heat and let slightly cool before transferring into a deep bowl. Using a hand mixer, blend ingredients together until nice and smooth.
4. Stir in 1/3 cup of sour light cream and season.
For the seasoning I used a bit of black pepper, cumin and onion salt.
Bona-petite!
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