Matariki is the Maori term for the group of stars also known as the Pleiades or The Seven Sisters. Matariki rises during Pipiri (June/July) and marks mid-winter and the Maori New Year.
In recent years, Matariki has begun to be properly celebrated in Aotearoa New Zealand with many cities and communities holding festivals. This year, Auckland Council has scaled back many of the planned events and shifted others online. It was lovely then, to see the Auckland Museum lit up for the duration of the festival. The Harbour Bridge is also lit, but we’ve yet to have a clear night for me to try and photograph it.
According to Te Ara (Encyclopedia of NZ):
There hasn’t been a great deal of singing and dancing in the ZimmerBitch whare (pronounced like farrie and meaning house), and not many photos taken either.
But there’s been plenty of eating, so for this month’s Changing Seasons post I’m giving you a recipe.
Anyone who joined me for afternoon tea recently will recognise it, but it proved such a hit with my (real life) dinner guests that I’m confident in sharing it.
Squash, fennel and orange soup
Adapted from a recipe in Simple, by Yotam Ottolenghi (1) Serves 4-6 people
Ingredients
50ml olive oil
2 fennel bulbs
1.2kg pumpkin or butternut squash
1 litre vegetable stock
1tsp harissa (2)
small pinch saffron threads (3)
1 large or two small oranges
sea salt and black pepper
Method
- Preheat oven to 200°C
- Trim fern from fennel bulbs and roughly chop
- Peel squash sand chop into small pieces (2-3cm)
- Put fennel and squash pieces in roasting dish, add olive oil, about a teaspoon of sea salt and a grind of black pepper.
- Toss to coat the veges in oil
- Cook for around 20-25 minutes at 200°C; until everything is soft and caramelised. Depending on your oven, you may want to check it before then to make sure the edges aren’t burning.
- While veges are roasting, finely grate orange (you want about 2tsp zest) and squeeze juice (4) from the fruit.
- Put stock, harissa, saffron threads and orange zest in a saucepan and bring to the boil.
- Remove 1-2 ladles of liquid and set aside.
- Remove roasted veges from oven and add to pot of stock.
- Use the set-aside liquid to moisten and scrape up the
caramelised bits in the bottom of the roasting pan. Add this to the pot (5) . - Reduce heat and allow to simmer for 5 minutes.
- Remove from heat, add orange juice and use a hand blender to blitz until completely smooth.
- Serve with a sprinkle of toasted pumpkin seeds (6) and cashew cream (7) .
Notes:
- There is a version of this soup — slightly different to that which is in Simple — on Ottolenghi’s website. It includes a recipe for caramelised pumpkin seeds.
- Harissa is available from Middle Eastern shops, and some supermarkets. It varies a lot in taste and chilli strength, so you will probably want to experiment with how much you add. I would start with 1 teaspoon, and perhaps add more to the stock once it’s warmed up a bit and you’ve tasted it.
- Saffron gives the soup a distinctive, earty taste, but if you don’t have it (or don’t like the taste), I wouldn’t worry — leave it out.
- In Ottolenghi’s recipt in Simple, he adds 180g crème fraiche to the soup before blending it. Because I was making the soup for vegan friends, I omitted that, and used the orange juice instead to thin the soup.I think it also adds a nice amount of acid and tastes really good. If it is still too thick, you could add more orange juice, or a little water or stock.
- If you follow my suggestion to de glaze the roasting pan with stock, you will get dark flecks in the soup from the caramalised bits of veges. These taste good. But if you’re aiming for a more elegant look you could leave this step out.
- The simplest way to toast pumpkin seeds is to put a single layer in a heated, heavy frying pan. Toss them for a few minutes until they start to colour and pop. Tip into a bowl and add a good pinch of salt (and a teaspoon of olive oil if you like). In the Ottolenghi recipe, the seeds were mixed with maple syrup and chilli flakes and roasted to make more of a praline.
- I wanted to make this a vegan dish, so as well as omitting the crème fraiche (above), I made some cashew cream and put it on the table for my guests to add if they wished.
Besides making soup
About The Changing Seasons
The Changing Seasons is a monthly challenge where bloggers around the world share what’s been happening in their month.
If you would like to join in, here are the guidelines:
The Changing Seasons Version One (photographic):
Each month, post 5-20 photos in a gallery that you feel represent your month
Don’t use photos from your archive. Only new shots.
Tag your posts with #MonthlyPhotoChallenge and #TheChangingSeasons so that others can find them.
The Changing Seasons Version Two (you choose the format):
Each month, post a photo, recipe, painting, drawing, video, whatever that you feel says something about your month
Don’t use archive stuff. Only new material!
Tag your posts with #MonthlyPhotoChallenge and #TheChangingSeasons so others can find them.
If you do a ping-back to this post, I can update it with links to all of yours.
Update
Please visit these bloggers to see how June played out for them:
Tracy at Reflections of an Untidy Mind
Tish at Writer on the Edge
Suzanne at Life at No. 22
Sarah at Art Expedition
Ruth at Ruth’s Arc
Marilyn at Serendipity Seeking intelligent life on Earth
Katy at Wanderlust and Wonderment joins us this month
Darren at The Arty Plantsman
Ju-Lyn at All Things Bright and Beautiful
Gill at Talking Thailand
Brian at Bushboy’s World
Sorry about the lack of singing and dancing, Su. Hopefully one day soon 🙂 🙂
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It’s not a problem Jo. Neither my singing or dancing are much to write home about 😂
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🤣🤣💕
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I got a lovely orange-tone vibes from your post today, Su. What a nice balance of food, furniture finds and flowers. Orange grapefruit jam? Yes please. Miso yuzu dressing? Yes please please! (I also drafted my Changing Seasons post today. Excited to be back tomorrow!)♡
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I do wish I could send food “care packages” to my friends overseas!
I was thinking that it was all a bit orange too with all the squash and persimmon and citrus. I’m hoping for a white vibe next month (fingers crossed for snow on the mountains when I visit my dad).
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Ooh that sounds lovely! ❤ Fingers crossed*
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Pingback: The Changing Seasons – June 2020 – Little Pieces Of Me
Yuzu was a new fruit to me, I had to google it. Enjoy your time in the kitchen.
https://littlepiecesofme1.wordpress.com/2020/06/29/the-changing-seasons-june-2020/
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Thanks. It’s suddenly become the trendy citrus fruit here, with articles about how to grow and use it. We planted two trees about a decade ago — thinking they were something else entirely — and so have been (inadvertently) ahead of the pack all these years 🙂
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i love the idea of this celebration. i’m glad they were able to find a way to celebrate in some way this year and not have to miss it –
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It is a lovely celebration, and has really only become popular in the last few years. I have been watching some of the online content, which is great.
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Lovely photos Su, and that soup looks really good.
Leslie xoxo
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Thanks Leslie. It’s definitely been a hit in this household.
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Your photo gallery is exquisitely formed, Su. And what a yummy recipe. I love Ottolenghi. And the salute to the Pleiades – these stars seem to be so important – the planting stars in much of Africa, and also among the Inca if I remember rightly.
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Thank you Tish. We seem to be modifying the handiwork of several greats in our kitchen at the moment (see my comment on your Nigel Slater recipe on your post) — which is what I think cooking should be about.
I’m really glad that Matariki has begun to be celebrated again. Our adherence to European festivals means we’ve been divorced from the origins of these in nature (roast turkey and Xmas pudding in mid-summer anyone?). It’s a small thing, but seems very important to me.
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I agree wholeheartedly about celebrating, or at least acknowledging indigenous festivals – all part of making deeper connections with place, planet and universe. And as for the cooking – well Yotam and Nigel are both so good at wholesome, spirit-lifting, yet simple meals – a true antidote (in every way) to all the rampant negativity and rubbish issuing from the mainstream media. Maybe not so good for the waistline though. I seem to spend most of my waking hours thinking about food. Also been watching the Dyfi ospreys at feeding time. The chicks are really big now.
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I just had to pop over and check out the ospreys; quite hypnotic viewing.
Im a bit the same with food. I find myself planning dinner while still eating breakfast.
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Yep! Same here.
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A most bountiful season, Su. I cannot wait to see how the tables turn out…such clean lines in both of them. In all my time of having jade plants, never have I seen them flower. What a lovely surprise.
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Thank you Lois. Ours only flower every few years so it’s quite a treat.
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The soup looks great, I have already copied the recipe! And it looks as if you have several projects in the pipeline. I have a Jade plant that is many years old, but never flowered. We just don’t get the heat for long enough. At least you are past the shortest day and can look forward to spring and summer! Here it is feeling pretty autumnal this week. A huge difference to the mini (or micro) heatwave of last week. I hope July is a better month for all of us, but I fear here we will be full of tourists and I really don’t want to come into contact with crowds of people.
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Thanks Jude. One of the best things about the soup is how easy and quick it is to make.
Our jade plants are at least 15 years old; and have flowered maybe 5-6 times, always in winter! I’ve “rescued” quite a few fallen off bits and they’ve grown really well — so much so that I can give them in pairs as housewarming presents, since they’re meant to bring good luck.
I hope July is a better month too. I guess the best deterrent to visitors would be horrible weather, but that seems cruel to wish on locals.
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I just wish they’d opened up the bars and restaurants before they opened up holiday lets etc so we locals could have had a chance to eat out before the grockles arrive. We tend to stay close to home anyway in the summer months, but it would have been nice to have had the chance to have at least one meal out!
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😦
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Looks fabulously busy with plenty of projects even without the singing and dancing.
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Thanks Anabel. The lack of singing and dancing is probably a blessing (for T and my neighbours at least).
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Wow, you rock, Su!! You’re multi-talented!, I love the photo of the museum with the lights and the soup sounds delicious. And marmalade? Mmmmmm. ❤️
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Thank you Janet. The museum often lights up for different events. One of my favourites (cancelled this year) is at Anzac Day when they project old film footage from WWI and II on the walls. People take blankets and set on the lawn in silence. It is very moving.
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I did some baking recently but it has been too hot to do a lot. We took a lot of pictures, but they are all the same. Except for Garry’s trip to the canal, it all “around the house.”
We lost Bonnie today. This has been a long time coming, but it’s still sad. So those pictures are not new, but I wanted to tell everyone that she is gone.
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I’m so sorry to hear about Bonnie. No matter how expected, it’s never easy to lose a beloved fur baby.
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I’m having the hardest time trying to decide about your soup. My son is allergic to orange squash AND pumpkin, and I don’t think Garry and I could eat all of it. But my, it does look good.
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I discovered the other day that it’s possible to make a smaller batch using a frying pan to cook the squash and fennel instead of heating an oven and roasting it. I chopped the bits up slightly smaller and browned them on one side, then put a lid on and let them cook down a bit, took the lid off and turned them over to finish caramelising. I had about 400 grams of squash and about half a fennel bulb, and scaled the rest of the ingredients down. It made about two lunch-size portions.
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Such an interesting post Su, so much information. Things are certainly changing over there in good “ole NZ. I like the idea of using the Maori words and incorporating their traditions. That soup sounds so tasty. I’m into soups and freezing them as stand bys. I’ve never used fennel, never sure how to use it, so must try it. And “Yuzu”??? must google it… Had a rather traumatic month, but life goes on, especially in the garden.retiredfromgypsylife.wordpress.com/2020/06/30/changing-seasons-june-2020/
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I think you’d like the soup, and I suspect it would freeze well (none has lasted long enough here from me to try).
I’m sorry this month has been so traumatic. I hope July is much better and that Jack is on the mend.
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I find most soups make good standbys in the freezer. Waiting for the specialist report on what happens next.
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Fingers crossed 🤞
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retiredfromgypsylife.wordpress.com/2020/06/30/changing-seasons-june-2020/
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Not sure if that link is going to work… Having a few outs at the moment…
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So glad that Matariki is being celebrated again!! It’s amazing how every civilisation on this planet has their own myth gathering about this star constellation. 😀 I know it as the Pleiades and the Greek myth based on them. And I’ve been reading a book series loosely attached to them written by Lucinda Riley in the last years (‘The Seven Sister’). She writes beautifully and I enjoy every new book she publishes. 😊
Thanks a lot for sharing your recipe! I’ll give this a try once Autumn is here as I want to use fresh squash. I once cooked red lentils in orange juice after a Mexican recipe and rather liked that acid tang. Will have to be careful with the spicy harissa though.
The marmalade looks sooo good! 😍 And I can’t wait to see how the furniture turns out to look after your make-over! 💕💕
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I’ve just checked out Lucinda Riley (I remember her as an actress in Auf Wiedersehen Pet), and the Seven Sisters books look really interesting. I’m going to see if the library has them 🤞
Thank you 💕
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That’s funny, I know she has been an actress before but never seen her. I think being a writer is her calling now. 🙂 Hope you’ll get the books. I’m still waiting for my copy of The Trip!! 😀
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Hi Su, it’s me again. 😉 Just wanted to let you know that I’ve send you a little message on Instagram (DM). 💕💕
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Thank you my friend
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As usual your photos evoke such a mood, one that I definitely feel. The homebody Taurus in me loves all the food and pretty flowers – and the lovely table too. xo
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Happy Matariki, Su. Soup always nicer when eaten from such a beautiful bowl. I will definitely try your recipe. I just need to find some fennel and I am ready to go. I love your op shop purchases. They look lovely as is so will definitely not be an eye sore while waiting for you to pay them attention.
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Thank you Tracy. I agree that food tastes so much nicer when the crockery is nice. We have a tonne of boring, utilitarian white plates, etc that were great for the sort of entertaining we did when the boy-child was small, but these days I find myself thinking as much about the plate as the food.
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Me too, Su. Especially as I am itching to buy something nice to spoil myself. Also pottery is probably healthier than chocolate. 🙂
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Definitely — and much longer-lasting 😀
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🙂
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Thank you for the recipe, Su; I have pinned it, to try for sure when my fall comes!
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Thanks Irene. Let me know what you think of it (and if you make any improvements 🙂 )
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Pingback: The Changing Seasons, June 2020 – Ladyleemanila
lovely photos, Su 🙂
https://ladyleemanilablog.wordpress.com/2020/06/30/the-changing-seasons-june-2020/
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Thank you 🙂
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Pingback: The Changing Seasons: June 2020 – Wanderlust and Wonderment
Happy Matakari Su!
I’m not an eater-of-soup but I’d give the persimmon muffins a go 🙂
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Gotta be a texture thing right? Cos soups can be so different in taste. I love soups, except for tomato, and pea and ham. My son would live on Beef Pho if only he had a mother with enough time and patience to make it for him.
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It’s only now that I am able to catch up with The Changing Seasons family – distractions distractions! (mostly entertaining & diverting, so no complaints there!)
You’ve got yourself a Curry leaf plant! Are you planning to cook with it?
Can’t wait to see what exciting things you have planned for your new pieces …
I am drooling over the thought of your soup (again). I can manage the squash & the orange (what a lovely citrus addition), but I need to go hunt down fennel – I like the idea of licorice-notes in the soup!
Hope you are having a good visit with your Dad!
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Yay for fun distractions!!
For various reasons, I’m not able to visit my dad yet, but am taking a wee road trip in lieu of. Not the same, but nice to get away.
I hope you can find fennel for the soup. I was trying to think of alternatives, but the fennel bulb adds a texture as well as flavour and that would be difficult to replicate without introducing another taste.
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Enjoy the time away! Travel safe and have loads of fun!
I have seen fennel in the stores – I’ve even bought it previously. It’s just that the shelves are tentative these days with what is available. Will keep looking.
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Thank you; I am.
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Sorry for the late add Su 🙂
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No problem Brian
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