I have never been able to decide which is my favourite season, they all have their beauty and each fills me with its own unique sense of magic. Right now though, I can’t imagine what could be better than these bright autumn days and chill evenings spent reading and drinking chai by the first fires of the cold months to come.
There are so many things to love about this time of year. The crackle of fallen leaves…
and the fantastic fungi.
This last one I believe is Ganoderma adspersum a native relative of the much celebrated Reishi mushroom. You can read Stephen Church’s account of it’s medicinal uses here.
The glistening cobwebs that catch the light and leaves as if gathering mementos of the season’s fading beauty.
And of course the trees themselves, all burnished bronze and breathtaking in their passing.
Then there is the food too. Squashes and berries, fresh walnuts cracked open with a hammer, kale and mushrooms. From the first ripening berries through to the last fading leaves, autumn is truly a season to delight the senses.
Now is the time for nourishing our bodies, our minds and our souls with good food, rest, time spent in nature and loving company before the arrival of the harsh winter months. This simple pumpkin soup was blended with plenty of onion, garlic and ginger and topped with tamari fried mushrooms. Easy to digest and full of goodness, it’s perfect for this time of year.