Many will say that things like family, friends, charity, hobbies, even work - are important to them. However, if you look at what you actually spend time doing, it may come as a shock to realise that rather than spend time of the things we believe are important, we actually spend time on other things.
My own particular unpleasant surprise was to realise how much time I was spending online. I had downloaded a few apps that, once I'd told them my interests, searched the web and brought back lots of interesting articles, blogs, videos or other bits and pieces. I liked this easy, distracting activity so much that I was spending a lot of time doing it. I finally realised that I was spending far too much time staring at my tablet, and too little time on the things I actually tell myself are important, like spending time with my family, pets, etc. Even worse, there was so much of this material to get through, I was only really skimming most of it. I wasn't even reading it properly!
Time for a change. I went through my apps (although you don't need to have app for this to be relevant) and simply deleted all those I considered to be a waste of time. Goodbye Irritated Avians, farewell Aggregated RSS Feed, Adieu Larf Kitties. (These are not their real names...)
I have all this time back...now, what to do with it?
Well, for a start, pumpkins are in the shops. Pumpkin soup is a lovely, comforting dish for a warming lunch, or for teatime on Sundays. Here follows my not at all strict or accurately measured recipe for Pumpkin Soup
- Take a medium pumpkin or butternut squash, chop the ends off, roughly cut into quarters and scrape out the seeds and associated stringy bits.
- Place your pumpkin quarters in a baking tray, and rub oil into them (sparingly). Season and add one of the following, depending on what you like - cinnamon, chilli flakes, garam masala, or any spice you have in the cupboard that you fancy having a go with. Do not use all of them.
- Roast for about 45 mins depending on the size of the pumpkin
- Allow to cool, then take a spoon and remove the skin. Chop into slightly smaller pieces
- Add some cooked onions or apple to add body to the soup and cook in a saucepan with some chicken or vegetable stock. The more stock you add, the more watery the soup will be, so add it a little at a time.
- Once everything is soft, put the lot into a blender and blend until there are no lumpy bits.
- Put it all back into the saucepan and bring to temperature. If you like, add some more seasoning or spices. You can also add cream at this point for a richer taste.
- if you didn't add cream, you can freeze the soup and it makes a time-saving lunch - just pop it in a pan or the microwave.
- Serve with toasted pumpkin seeds and chunky bread.
Thanks for reading.