INGREDIENTS:
For the soup:
· 4 red peppers, deseeded and cut into quarters
· 30g butter
· 1 tbsp rapeseed oil
· 6 shallots, diced peeled
· 750g pumpkin, peeled and diced into 2cm pieces
· 1 red chilli, deseeded and finely chopped
· 4 garlic cloves, peeled and crushed
· Leaves of one sprig of thyme
· 1.2 litres good vegetable stock
· 100ml double cream (optional)
· Sea salt and black pepper
For the candied shallots:
· 250g unsalted butter
· ¼ tsp of cumin seeds
· 8 (250g) shallots, peeled and sliced
· ¼ tsp ground cumin
· ¼ tsp paprika
· 1 tsp honey
To serve:
· 2 tsp chives, finely chopped
· 30g pumpkin seeds, toasted
· 120ml low fat crème fraiche
METHOD:
Preheat the oven to 200°C/400°F.
To make the soup:
Place the peppers skin side up, on a baking sheet and roast in the preheated oven for 20-25 mins, until the skins are charred. Remove from the oven and place in a bowl. Cover with cling film and leave to cool then peel off the skins, and reserve the flesh.
Meanwhile, melt the butter with oil in a large, heavy based saucepan. Add the shallots, pumpkin and red chilli, season with sea salt and black pepper and sweat the vegetables for 5-10 mins without browning. Add the garlic and thyme and cook on a low heat for a further minute. Pour in the vegetable stock, bring to the boil and simmer gently for 15 mins. Add in the red peppers and cook for a further 5 mins.
For the candied shallots:
Melt the butter in a small pan over a medium heat, add the cumin seeds and shallots and fry until soft. Add the ground cumin and paprika and cook the shallots for a further 1 min, stirring the shallot mixture all the time to prevent burning. Fry until caramelised for approx. 1-2 mins. Remove from the heat and season with sea salt and stir in the honey.
To finish and serve:
Blend the soup in a food processor or with a hand blender and adjust the seasoning to taste. Return to the pan, if a little thick add more stock and if you wish, stir in the cream. Gently reheat the soup and ladle into warmed bowls. Place a spoonful of low fat crème fraiche in each and sprinkle with the chives, toasted pumpkin seeds and candied shallots.
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