A Homage to Autumn

The nights are getting shorter, mornings darker and there is a chill in the air. Autumn is well and truly here and winter is not far behind.

It's time for comforting soups and stews and snuggling under the duvet.

This evening, I felt inspired to pay homage to autumn and it's vibrancy with a deliciously sweet and magnificently red

Roasted Tomato and Red Pepper Soup with Pumpkin Seed Pesto:
(Serves 2 - 3)

The aroma that fills the kitchen, from the roasting veggies, wraps its arms around you in a cozy, delectable embrace.

Ingredients:

Soup:

• 12 - 13 Ripe Tomatoes
• 2 Large Red Peppers
• 2 - 3 Red Onions
• A Teaspoon or 2 of Paprika
• A Teaspoon or 2 of Xylitol
• A Teaspoon or 2 of Herbal Salt
• A Drizzle of Olive Oil
• A Sheet of Tin Foil

Pesto:

• A Glug of Macadamia Nut Oil
• A Handful of Pumpkin Seeds
• A Sprinkle of Herbal Salt
• A Grind of Black Pepper
• A Squeeze of Lemon Juice

Directions:

• Heat oven to 200 degrees Celsius
• Cover a baking tray with tin foil, brush with Olive Oil and sprinkle with Xylitol, Paprika and Herbal Salt
• Deseed peppers and cut into quarters. Lay skin up on the tray
• Slice tomatoes in half and lay skin up on the tray
• Peel onions, cut in half and lay on the tray
• Brush all items with olive oil and sprinkle with paprika and herbal salt again

• Place in oven and roast for 20 - 30 minutes, until soft and the skin is blistering
• Remove skins, being careful because they're hot!
• Chop de-skinned veggies roughly and place in a saucepan with the juices that were released while roasting
• Simmer for about 10 - 15 minutes, adding a little water to reduce the thickness
• Taste the soup - you may want to add some more paprika and herbal salt
• Blend soup
• Blitz together pesto ingredients
• Top the soup with the pesto and enjoy!