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Shallot Pumpkin & Red Pepper Soup Recipe

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    Shallot, Pumpkin and Red Pepper Soup with Candied Shallot and Pumpkin Seeds serviced with Low Fat Crème Fraiche is an ideal winter warmer for all the family.
    Shallot Pumpkin & Red Pepper Soup

    Serves 4
    Preparation time: 15 minutes
    Cooking time: 35 minutes 

    Ingredients

    For the soup

    • 4 red peppers, deseeded, cut into quarters, roasted for 25 minutes and skins removed
    • 30g butter
    • 1 tbsp rapeseed oil
    • 6 shallots, diced peeled
    • 750g pumpkin, peeled and diced into 2 cm pieces
    • 1 red chilli, deseeded and finely chopped
    • 4 garlic cloves, peeled and crushed
    • Leaves of one sprig of thyme
    • 1.2 litre 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

    How to make Shallot, Pumpkin and Red Pepper Soup

    Preheat the oven to 200°C / 400°F / Gas Mark 6.

    To make the soup

    1. Place the peppers skin side up, on a baking sheet and roast in the preheated oven for 25 minutes, until the skins are charred. 
    2. Remove from the oven and place in a bowl. Cover with cling film and leave to cool. Once cool, peel off the skins, and reserve the flesh.
    3. 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 minutes 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 minutes.
    4.  Add in the red peppers and cook for a further 5 minutes

    For the candied shallots

    1. Melt the butter in a small pan over a medium heat, add the cumin seeds and shallots and fry until soft.
    2. Add the ground cumin and paprika and cook the shallots for a further then 1 minute, stirring the shallot mixture all the time to prevent burning. Fry until caramelised for approx. 1-2 minutes.
    3. 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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