Matariki lights at Auckland Museum. Image: Su Leslie 2020
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
Squash, fennel and orange soup, with homemade sourdough. Image: Su Leslie 2020
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) .
Squash, fennel and orange soup. Image: Su Leslie 2020
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
