2 Tbs olive oil
4 shallots, diced, plus an extra 4 to roast
2 cloves garlic, chopped
2 tsp mixed spice
2 tsp brown sugar
zest of one lemon
1/4 cup fresh tarragon, chopped - reserve a little for sprinkling on the soup at the end
1kg pumpkin, peeled and diced
1.5 litres vegetable or chicken stock
salt and freshly ground black pepper
cream to serve
1 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.
2 Add the tarragon, pumpkin and the stock. Simmer for about 20 minutes or until the pumpkin is tender. Season.
3 Meanwhile preheat the oven to 200C and roast the extra peeled shallots until soft.
4 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.