Life's Been hard this week. I didn't have time to really film much, but here are some moments of my life.

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Recipe for pumpkin soup:
1 medium/ large Kabocha squash, or butternut squash (or 2 small ones)
4 carrots
2 medium onions
5-6 cloves garlic
1 TBSP Turmeric
2 tsp cinnamon
1 tsp cumin
1/2 tsp cloves
1 tsp coriander
2 limes
1/4 cup coconut aminos
1 jar tomato paste
1 thumb piece of ginger
1-2 tsp salt

Roughly Chop your pumpkin, carrots, onion, and place into a big pot with your garlic (you can place whole cloves in here) ginger, and spices and salt.
Add your tomato paste and 3 cups of water. Cover with a lid and cook on medium heat for 30-35 minutes. (I cooked for 5 minutes in a pressure cooker)
Once the pumpkin is very mushy, take away from heat. While it’s cooling make your coconut milk by blending 2.5 cups coconut flakes with 3 cups water. Blend in high for 2 minutes. It’s important to blend for a long time.
Strain your milk through a nut milk bag. add half of your coconut milk to your blender along with the juice of 1 lime and a splash of coconut aminos. Add the pumpkin soup mixture to the blender until it reaches the top.
Blend until creamy, pour into a container.
Add the other half of your coconut milk, along with the other lime, and the rest of the coconut aminos to the blender. Add the rest of the un-blended soup and blend until creamy. Pour into container and enjoy!!!