It’s pumpkin season – yay!
Pumpkins!
It’s also yam season – double yay! (Sorry, there’s no photo equivalent of the above with yams! It would be considerably less impressive.)
My son has a hierarchy of homemade soups. The hierarchy runs like this:
1. Tomato soup – which is for eating when “everything is awesome” (I believe he may be quoting someone on this).
2. Pumpkin soup – which is for when “things are pretty good, but not awesome”.
3. Chicken soup – for when everything is “definitely not awesome” (i.e., you’re in bed, sick as a dog, and you don’t even care that you’re missing out on playing in the beautiful snow outside your window).
So for him this version falls somewhere between categories 1 and 2. (But for me personally, the beautiful spicy peanut butter sends it to number 1!)
Spicy Roast Vegetable Soup
Ingredients
3 large carrots, cubed
250g yams, scrubbed and roughly chopped
Olive oil
Sea salt
Black pepper
2 large onions, roughly chopped
1 medium pumpkin, skin and seeds removed, cut into chunks
1 red capsicum, seeds removed, roughly chopped
1 – 2 large stems rosemary, leaves removed from stalks
2 litres water
2 tablespoons low sodium vegetable bouillon/stock powder
800g tin chopped tomatoes
¼ cup Fix and Fogg ‘smoke and fire’ peanut butter
Juice of 1 orange
Method
Preheat oven to 180 degrees Celsius. Place carrots and yams on a lined baking tray, drizzle with the oil, salt and pepper and mix well. (Don’t be fooled by the photo above – it works best if you give the carrots and yams some extra cooking time). Roast for 15 minutes then add onions, pumpkin, capsicum and rosemary leaves. Return to oven for a further 30 minutes (approximately), stirring occasionally. Remove from oven when all vegetables are tender.
While vegetables are cooking, place water, bouillon powder and tomatoes in a large pot over medium heat. Bring to the boil, add roast vegetables and simmer for ten minutes.
Mix peanut butter, smoked paprika, chilli and orange juice to a smooth paste. Add to simmering pot about 5 minutes before the end of cooking time. Remove from heat and allow to cool slightly; transfer in batches to blender and process until very creamy. Garnish with super seed mix and enjoy!
Serves: at least 12 people.
Notes
This recipe makes around 3 litres so feel free to halve if you’d rather have less of a splatter-fest in your kitchen. If you don’t happen to have this fancy flavoured peanut butter (you can find a list of stockists for amazing Fix and Fog peanut butters here), feel free to mix regular PB with 2 tablespoons Spanish smoked paprika and enough chilli powder to suit your fire-breathing preferences!
Here’s the printable recipe for you.
Now tell me in the comments below – what’s the hierarchy of soup in your household?
