Shallot and Pumpkin Soup

Name: Shallot and Pumpkin Soup
Prep time: 60 min
Cook time: 60 min
Yield: 4
Cuisine: British
Ingredients: 4 red peppers, deseeded and quartered; 30g butter; 1 tbsp rapeseed oil; 6 shallots, diced; 750g pumpkin, peeled and diced; 1 red chilli, deseeded and finely chopped; 4 garlic cloves; crushed leaves of one sprig of thyme; 1.2 lt good vegetable stock; 100ml double cream (optional); [hd]To serve[/hd]; 2 tsp chives, finely chopped; 30g pumpkin seeds, toasted; 120ml low-fat crème fraîche

Serves: 4

Ready in: 30 to 60 mins

Freezes Well

Ingredients
Method

Ingredients:

4 red peppers, deseeded and quartered
30g butter
1 tbsp rapeseed oil
6 shallots, diced
750g pumpkin, peeled and diced
1 red chilli, deseeded and finely chopped
4 garlic cloves
crushed leaves of one sprig of thyme
1.2 lt good vegetable stock
100ml double cream (optional)

[hd]To serve[/hd]
2 tsp chives, finely chopped
30g pumpkin seeds, toasted
120ml low-fat crème fraîche

method:

Preheat oven to 200C/400F/Gas 6. Roast peppers in the oven for 20-25 minutes, until the skins are charred. Remove from oven and place in a bowl. Cover with clingfilm. Once cool, peel off the skins, and reserve the flesh.
Meanwhile, melt the butter with oil in a large saucepan. Add the shallots, pumpkin and red chilli, season with salt and pepper and sweat the veg for 5-10 mins. Add the garlic and thyme and cook on a low heat for a further minute. Pour in the stock, bring to the boil and simmer for 15 mins. Add in the peppers and cook for five mins.
Blend the soup and adjust the seasoning. Return to the pan. If a little thick add more stock and, if you wish, stir in the cream. Gently reheat and ladle into bowls. Top with crème fraîche, chives and toasted pumpkin seeds.

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