Shallot, Pumpkin and Red Pepper Soup with Candied Shallot and Pumpkin Seeds

Ingredients

• 4 red peppers, deseeded and cut into quarters
• 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
• 250g unsalted butter
• 1/4 tsp of cumin seeds
• 8 (250g) shallots, peeled and sliced
• 1/4 tsp ground cumin
• 1/4 tsp paprika
• 1 tsp honey
• 2 tsp chives, finely chopped
• 30g pumpkin seeds, toasted
• 120ml low fat crème fraiche