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Energy Boosting Soup

Name: Energy Boosting Soup
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: 4 red peppers, deseeded, cut into quarters, roasted for 25 mins and skins removed; 14 shallots, peeled and Sliced Mushrooms; 1 tbsp rapeseed oil; 750g pumpkin, peeled and diced into 2cm pieces; 1 red chilli, deseeded and finely chopped onion; 4 garlic cloves, peeled and Crushed garlic; leaves of one sprig of thyme; 1.2 litres vegetable stock; sea salt and black pepper; 280g unsalted butter; 1 tsp Cumin seeds; 1 tsp Ground cumin; 1 tsp paprika; 1 tsp Honey; 2 tsp chives, finely chopped; 30 g pumpkin seeds toasted; 1 dollop o Creme Fraiche

Over a year ago 2,035 views

Cook: 35 mins

Serves: 4

American Soup

Ingredients

4 red peppers, deseeded, cut into quarters, roasted for 25 mins and skins removed
14 shallots, peeled and Sliced Mushrooms
1 tbsp rapeseed oil
750g pumpkin, peeled and diced into 2cm pieces
1 red chilli, deseeded and finely chopped onion
4 garlic cloves, peeled and Crushed garlic
leaves of one sprig of thyme
1.2 litres vegetable stock
sea salt and black pepper
280g unsalted butter
1 tsp Cumin seeds
1 tsp Ground cumin
1 tsp paprika
1 tsp Honey
2 tsp chives, finely chopped
30 g pumpkin seeds toasted
1 dollop o Creme Fraiche

Accompaniment

Method

1
1. Preheat the oven to 200C. Place the peppers skin-side up on a baking sheet and roast in the preheated oven for 25 mins. Remove, cool and set asaide.
2. Melt 30g of butter with oil in a heavy-based saucepan. Add the pumpkin, red chilli and half the shallots, season with sea salt and black pepper and sweat for five to 10 mins without browning. Add garlic and thyme, and cook on a low heat for a further min. Pour in the vegetable stock, bring to the boil and simmer for 15 minutes. Add the red peppers and cool for a further five minutes.
3. Melth 250g of butter in a small pain over a medium heat, add the cumin seeds and the rest of the hsallots, and fry until soft. Add the ground cumin and paprika, and cook the shallots for a further one to two munutes or until caramleised, stirring all the time. Remove from the heat. Season with sea salt and stir in the honey.
4. Blend the soup. Return to the pain, if it's too thick add the stock. Gently reheat. Ladle into warmed bowls. Place a spoonful of creme fraiche into each. Sprinkle with chives, toasted pumpkin seeds and the honeyed shallots.