“Into each day put: one teaspoon of good spirits, a dash of fun, pinch of folly and a spoonful of laughter” – anonymous.
Surviving the subzero, July temperatures in our cool climate town is a monumental challenge at the best of times. Throw in a rental house with an EER of 0.5 and two active little sprouts addicted to the outdoors, and all of a sudden making it through the winter weeks can seem a little like pushing a wheelbarrow load of hefty pumpkins uphill with a flat tyre!
Fortunately for us, when the freezing weather tightens its icy tendrils about our abode, we apply a two-pronged, garden-fork bushwhack to see us through the mid year hump. Namely, some hearty, pumpkin themed, winter warming dishes and…
…a three week getaway with friends and family in Queensland.
After germination, our heirloom variety, second-hand family sedan hit the highway for a meandering journey north towards the radiant centre of our great nation. By the end of the three weeks, we had bartered some ‘Kin favourites, a case of wine and a posse of local cheeses in return for a bumper crop of home style cooking and fruitful banter. Such highlights included: Garden Bake and Games Night in Gosford; Souper dining in the bush at Mt. Crosby; the Geebung Pizza Oven Supreme; roast lunch with a view in Nambour; poolside scones with jam and cream in Bridgeman Downs and; familial crockpot catering in Mt. Clear. Of course no wining and dining trip to the sunshine state would ever truly be complete without that regal standard high tea at Mrs. O’s…
…and a fabaceous forage in her Castledine Garden.
After a captivating journey home through the vast expanse of inland NSW farmland, we alighted at a refurbished, rustic pub in Narrabri. Stealing time to reflect on our invigorating holiday while our humble and portable supper soup sat heating in the communal kitchen, my eyes fixed upon a fading poster tacked above the kitchen sink:
An felicitous description of our solfull venture!
For anyone else hooked on the fleshy, orange love of ‘kin, I present to you my recipe for Dahl ‘n’ ‘Kin Soup: a home grown, eatable companion for the long haul, road trip to happiness. Enjoy!
Dahl ‘n’ Kin Soup (Moong [or Mung] Dahl and Roast Pumpkin Soup)
When the mercury drops, our usual travelling meal of salad and tart is substituted for the the warming fare that is a hearty winter soup with home baked bread. As most hotels are decked out with a microwave, soup makes for a quick and frugal alternative to the truck stop or road side restaurant alternatives. I have even been known to throw in my metho-fueled Trangia stove…just in case!
½ medium sized pumpkin, peeled and cut into large chunks
1 cup Moong (Mung) Dahl
2 onions, diced
3 garlic cloves, finely diced
2 carrots, cubed
500 ml stock
2 tbs fresh thyme
Place the pumpkin pieces on a tray. Roast them in the oven at 180oC for 30 minutes. Meanwhile, rinse the dahl and place it into a saucepan with atleast 1 L water. Bring to the boil and simmer for 20 minutes on medium heat. Drain through a fine colander.
In a large, heavy based saucepan, fry the onions and garlic over a medium heat until the onion is translucent. Stir in the carrot. Cook for another couple of minutes. With the exception of the thyme, stir in the remaining ingredients. Place a lid on top of the saucepan and leave the soup to simmer on low heat for 30 – 40 minutes. Check regularly to ensure the soup is not sticking to the bottom of the pan. Puree’ the soup and stir through the fresh thyme.
For travelling purposes, place the soup into an appropriately sized casserole dish (or microwave safe plastic container). Upon arrival at your hotel, throw the soup into the microwave for 10 – 15 minutes then serve, with some crusty home baked bread, to your weary travelling companions: Souper ‘Kin for your dahling kin.