Origin of dish:
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Type of cooking:
Preparation time: 15 minutes
Cooking time: 35 minutes
Ingredients (for 4 people) :
For the soup:Method: Preheat the oven to 200°C/400°F/Gas Mark 6.
4 red peppers, deseeded, cut into quarters, roasted for 25 minutes and skins removed
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
2 tsp chives, finely chopped
30g pumpkin seeds, toasted
120ml low fat crème fraiche
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.
4. 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. Add in the red peppers and cook for a further 5 minutes.