Pumpkin with shallots and tarragon
Photo by Babiche Martens
|2 Tbsp||Olive oil|
|4||Shallots, (diced, plus an extra 4 to roast)|
|2 cloves||Garlic, (chopped)|
|2 tsp||Mixed spice|
|2 tsp||Brown sugar|
|1||Lemon, (zest of)|
|¼ cup||Tarragon, (fresh, chopped-reserve a little for sprinkling on the soup at the end)|
|1 kg||Pumpkin, (peeled and diced)|
|1½ cups||Vegetable stock, (or chicken stock)|
|1 to serve||Cream|
|1||Salt & freshly ground pepper|
- Heat the olive oil in a large pot. Add the shallots, garlic, mixed spice, brown sugar and lemon zest. Cook over a gentle heat for 3-4 minutes.
- Add the tarragon, pumpkin and the stock. Simmer for about 20 minutes or until the pumpkin is tender. Season.
- Meanwhile preheat the oven to 200C and roast the extra peeled shallots until soft.
- Purée the soup or whisk if preferred, keeping it a little chunky. Serve with shallots on top, a swirl of cream and a little extra tarragon.