I love a bit of magic in cooking, a bit of the unexpected that completes a dish and makes it amazing without alerting you to it's presence - a bit like the anchovies in the Lamb Chop recipe. I was playing around with different ingredients to make this soup, and although it was rich in colour and taste, it lacked a certain unctuousness, a particular richness of comforting umami. So I added a secret ingredient. I bet you are as surprised as everyone else when you find out what it is.
Spicy Pumpkin Soup
Spicy Pumpkin Soup
- 2 onions, chopped roughly.
- 3 carrots, peeled and chopped
- A large wodge of pumpkin, cut into pieces and pre roasted if you can.
- 4 large very ripe tomatoes (or two tins of chopped tomatoes)
- 1 medium potato, chopped
- 3 cloves of garlic, smashed
- a knob of ginger as big as your thumb, peeled and chopped
- half a teaspoon of chili paste, or as much as you like.
- leaves from a large spring of rosemary
- teaspoon of turmeric powder
- about 1 to 1.5 litres of stock, made from stock powder is perfectly fine.
- salt and pepper to taste.
- The Secret Ingredient: A large tablespoon of smooth peanut butter. (Are you shocked?)
- Put everything except for the secret ingredient into the slow cooker or a large saucepan, and simmer all day. Jokes! 5 hours in the slow cooker, about 1 hour on the stove top. The heat should be low.
- Just before you are ready to serve, puree the soup with a stab blender.
- Taste the soup. It's delicious but a bit thin, yes? Add more salt and pepper to taste.
- Stir through the peanut butter and let it rest for 10 minutes, to give the flavours a chance to kiss and co-mingle.
- Taste again. Has the peanut butter elevated it to the next level of savoury richness? Most excellent!
Serve with a dollop of sour cream, and try to keep everyone guessing as long as you can.