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.