Fennikel's Ramblings

Life and a recipe for pumpkin soup

24-09-2026

Here it is, at last. The (extra) rambly part of the website. Tada! I thought way too long about especially the technical bits of the blog.

Do I want to use a static site generator? How about a tag system, for sorting and filtering? How do I neatly organize and exclude blog content from version control? These are all things very much solved many times over either by static site gens or by blog engines.

I just stubbornly wanted to make something on my own. And then I got stuck. So here's the approach for now: just another page where I add the posts one after the other. You know, big brain stuff!

Anyway, for the soup what you will need is:

• 1 medium-sized, edible pumpkin (they're called hokkaido here), peeled, carved, and diced
• 2-3 cloves of garlic, minced
• 2-3 yellow onions, diced
• 1 liter veggie stock
• a can of coconut milk
• olive oil
• salt and pepper

For extra fill and toppings:

• baguette (or any bread you like)
• kale, rinsed and chopped
• pumpkin seeds

This is a pretty vibes based recipe, so feel out how much you like garlic or how much pumpkin to onions you want, I believe in you!

For cooking, first add the onion and garlic to a large pot with a tbsp of olive oil, cook on medium for 2 minutes. Then add the pumpkin and cook for another 2 minutes. Add the coconut milk and veggie stock, a little bit of salt and pepper, then bring to boil and back down to simmer for 15-20 minutes, until the pumpkin is tender.

When the pumpkin is tender you can choose to blend it for a creamy smooth soup. But I prefer mine chunky, and I don't trust blenders.

So because I've felt stuck and overthinky recently, I thought I'd just get started and post whatever came to mind. And when autumn is settling in so nicely, I always end up making pumpkin soup and watching Over the Garden Wall a bunch.

So that's what came to mind. Keeping it simple and fun while keeping my hands on the site.

Now for the soup toppings heat a tbsp of olive oil in a pan on medium-high heat, roast a handful of pumpkin seeds for 1-2 minutes, add a couple handfuls of the chopped kale and stir for another 2-3 minutes. Get it warm and crisp, but not burnt. That's it.

Pour the soup, add the toppings, serve with a piece of bread. Yum!

Any leftover soup can be stored in the fridge for up to 3 days. So, that's easy dinners for the next couple of days. Enjoy!

Oh, and if you read this far, here's a bonus. Say hi to Bappy!

They'll be taking over for the old static boop-the-fox png once I get the spritesheets done and figure out how to use them in the game.

I still have a lot to do here, unbork mobile, find a better font for reading, and proper responsive design to name a few... Oh well.

Enough yapping from me. Thanks for reading. Fennikel oot, yip!