Summer is well and truly over, and autumn has burst upon us with the first storm of the season. Warming winter soups with pittas or fresh bread, are the preferred choice of many at this time of the year. The use of seasonal produce, with the addition of herbs and spices, can make this staple food and absolute joy.
Louise, from Cygnet Kitchen, takes some of our most beautiful photographs, and this autumn she has shared one of her delicious recipes for red pepper and tomato soup.
Roasted Red Pepper & Tomato Soup with Basil Pesto and Mamoosh Cheese Toasties
Serves 4
Ingredients
3 large red peppers
2 tablespoons extra virgin olive oil
2 x 400g tins of chopped tomatoes
2 teaspoons of sugar
1 tablespoon of tomato puree
1 teaspoon of vincotto to taste (optional, see notes)
600ml of vegetable or chicken stock
50ml double cream
Mamoosh cheese toasties
250g grated mozzarella
4 x Mamoosh pittas
To serve
2-3 tablespoons of fresh basil pesto
2 tablespoon of toasted pine nuts
Notes
Vincotto is non fermented grape must, similar to balsamic vinegar. It adds sweetness and balances the acidity of the tomatoes.
Method
Pre-heat the oven to 250C/230C fan/gas 9.
Rub the peppers all over with olive oil and place in a tray. Cook in the pre-heated oven for 30-40 minutes until the peppers are soft, the skins blistered and slightly blackened.
Place the peppers in a bowl, cover tightly with clingfilm and leave for 25 minutes. This will make them easier to peel.
Next, place the tomatoes in a saucepan and add the sugar, tomato puree and vincotto if using. Bring to the boil, then lower the heat and simmer for 15 minutes with a lid on.
Meanwhile carefully peel the skin from peppers and remove the seeds and stalk, but do not rinse them. Add the peppers and the stock to the pan, bring up to the boil and cook for another 3 minutes. Remove from the heat, add the cream and season with sea salt and freshly ground pepper. Carefully blend the soup with a hand bender until smooth. Gently warm the soup, if necessary, before serving.
Cheese Toasties in Pittas
Prepare the cheese toasties by making a small slit in the side of each pitta. Stuff 3 tablespoons of mozzarella into the pitta, making sure it’s in a reasonably even layer. Place a heavy frying pan over a medium heat and allow to heat for a minute before placing the cheese stuffed pitta in the pan. Put a small side plate on top of the pitta and add a weight such as a can. Cook for 1-2 minutes each side until the cheese is melting.
Divide the soup into bowls and drizzle with a teaspoon or two of basil pesto. Sprinkle over some pine nuts and serve with the hot Mamoosh toasties.
Warming Winter Soups & Pitta Pairings
- Roasted Pumpkin & Sage Soup: Highlight the earthy flavours of roasted pumpkin with sage, a perfect pairing with lightly toasted pitta bread drizzled with olive oil and sprinkled with rosemary.
- Butternut Squash & Red Lentil Soup: This hearty, creamy soup with a bit of heat is ideal with garlic pitta crisps for added texture.
- French Onion Soup: Serve this classic with crispy pitta croutons topped with melted cheese instead of the traditional baguette.
Halloween ideas with Pittas
- Spooky Pitta Pizza Faces: Use pitta bread as a base for mini pizzas, where kids can create spooky faces using olives, peppers, and cheese.
- Witch’s Broomstick Dippers: Cut pitta into thin strips and bake them for crispy dippers, perfect to serve with a cauldron of hummus or spooky guacamole.
- Pumpkin Spice Pitta Chips: Sweeten up with cinnamon and sugar, serving these crispy chips alongside pumpkin dip for a fun Halloween treat.
Three ideas on how to enjoy pittas this Autumn
- Middle Eastern Shakshuka: A spicy tomato and egg dish that's traditionally served with warm pitta bread for dipping.
- Greek Mezze with Tzatziki & Hummus: Celebrate the vibrant flavours of Greece by serving pittas alongside these cooling dips, perfect for a lighter meal.
- Indian-Inspired Curry Wraps: Use pittas as a base for chicken tikka wraps or vegetable curries, a comforting meal for chilly nights.
These ideas combine seasonal warmth, festive creativity, and international inspiration, making them perfect for autumn or even a Bonfire Night Party!