Use the glut of pumpkins to make this delicious soup. Cook it in big batches to freeze, and serve dressed with candied shallot, pumpkin seeds and creme fraiche.
Serves 4
1. Preheat the oven to 200°C/400°F/Gas Mark 6.
2. To make the soup, place the peppers skin side up, on a baking sheet and roast in the preheated oven for 20-25 minutes, until the skins are charred.
3. 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.
4. Meanwhile, melt the butter with oil in a large, heavy based saucepan.
5. Add the shallots, pumpkin and red chilli, season with sea salt and black pepper and sweat the vegetables for 5-10 minutes without browning.
6. Add the garlic and thyme and cook on a low heat for a further minute.
7. Pour in the vegetable stock, bring to the boil and simmer gently for 15 minutes.
8. Add in the red peppers and cook for a further 5 minutes.
9. 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.
10. 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. Remove from the heat and season with sea salt and stir in the honey.
11. 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.
12. Place a spoonful of low fat crème fraiche in each and sprinkle with the chives, toasted pumpkin seeds and candied shallots.
