The chill is back. We had our last bike ride by the lake.
And the last of the tomatoes - red and green were consumed in this fall-inspired roasted tomato soup. Tomatoes are roasted with onions and garlic and then simmered in broth. All is pureed and you're done. Make it vegan with vegetable broth. There's no dairy - it's just earthy goodness. Simple. Fresh. Autumn. Find the recipe at Tupper Cooks. But beware: it will have you wishing for tomato season.
This is what I have come to see as the wonder of Italian cooking - when the ingredients are good - there's no need to embellish.
I think soup was given to us from the gods.Soup has always made me feel as if I had a home in the world. Soup has reassured me, nurtured me and smiled at me throughout my life. There's never been a soup recipe that didn't make me stand up and pay attention. And when it has Parmesan dumplings - life is good. Cinnamon Spice and Everything Nice posted a vegetable soup with Parmesan dumplings. I was hypnotized - bid to make this immediately and ended up swiping a few dumplings as a snack before the family came home. Find the recipe here.
I came to the charms of winter squash later in life. It still doesn't hold the same allure that soup or Parmesan does but it does bring you back to earth telling you quite firmly that autumn is here. I found these roasted pumpkin wedges from Proud Italian Cook.
The lake has given way to autumn. These days I simmer soups listening to Nick Drake's exquisite Northern Sky. Listen to it here.
"I never felt magic crazy as this
I never saw moons knew the meaning of the sea
Or felt sweet breezes in the top of a tree
But now you're here
Brighten my northern sky."
- Nick Drake
The autumn days keep Pip busy - running from window to window "chasing" falling leaves. Pointing out our autumn mice. And by evening he falls into deep slumber. "How is he breathing?" asks Kirsten.