Roast Pumpkin, Peanut and Jalapeno Soup

Ingredients:
1 large pumpkin, pierced in a couple of places with a sharp knife
3 onions, unpeeled
6 cloves garlic, unpeeled
2 jalapeno chillies
1/2 cup Authentic Tractor Peanut Butter
1 – 2 cups Fresh Earth vegetable stock
Salt and pepper

Method:
Put the pumpkin on a large, solid baking tray and shove in the oven. Turn the oven to 150 degrees Celsius. Roast the pumpkin for about 45 minutes, then put the onions and garlic on the same tray. Bake for another 45 – 60 minutes, until the onions are soft and the pumpkin is tender when prodded with a fork.

Let everything cool until you can touch it, then carefully peel and chop the onions and garlic, discarding the skin and root ends. Put them into a large pot.

Cut a lid from the pumpkin, then scoop out and discard the seeds. Carefully scoop out the flesh, leaving a 2,5cm shell. Add the flesh to the onions and garlic, then add the chillies, peanut butter and a cupful of stock.

Stir well and set over medium heat. When it starts to bubble, taste for seasoning.

Add more stock (or water) to thin it down a little, then blitz with a stick blender.

If you’re going to serve your soup in the pumpkin, return the soup to the heat until it is bubbling again, then gently ladle it back inside the pumpkin shell. Do not attempt to lift the shell from the roasting dish! Just take it to the table in all its rustic glory.