It’s been a while since the last stop on my Pubs for Vegetarians tour, but I’m back today with a visit to the Cornish Arms Hotel in Brunswick! I had heard lots of good things about their menu but had never made it over, so when B and I found ourselves on Sydney Road late one Saturday afternoon I knew where we needed to head for dinner!
I’m a big lover of Mexican food, yet somehow never made it to check out La Condesa when it was just a taco stand in the back garden of the site, so when B and I were looking for somewhere local to try one Friday night we decided to stop by and try the slightly expanded menu of the indoor eating section which opened a few months back.
Curries have long been a favourite of mine, they featured regularly on the menu at home when I was growing up, and they were one of the first things I learnt to cook for myself (albeit leaning rather heavily on a jar of curry paste!). When I first went vegetarian I relied on curries and stir-fries a lot, and whilst I might be a little more adventurous with my cooking these days I still love a good curry on a cold, grey Melbourne night.
This soup combines some of my favourite flavours, so it’s no surprise that it has fast become one of my favourite soups! I had meant to freeze most of it to enjoy on the cold winter nights ahead, but the whole first batch somehow disappeared so unfortunately I just had to whip up some more! My parents stopped by one Saturday around lunchtime and so played the role of taste testers and then wouldn’t leave until I promised to give them the recipe, it’s that tasty!
I’m pretty happy that it’s autumn and therefore pumpkin season here in Australia as it’s up there as one of my favourite vegetables. It’s not only delicious but it’s amazingly versatile. I use it in everything – salads, burgers, curries, soup and now a risotto! I go through phases with risotto, I either make it a lot or go months without cooking it at all but I think it’s safe to say I’m back in a risotto phase right now!