Pumpkin with shallots and tarragon

Babiche Martens

Ingredients

2 Tbsp	Olive oil
4	Shallots, (diced, plus an extra 4 to roast)
2 cloves	Garlic, (chopped)
2 tsp	Mixed spice
1	Lemon, (zest of)
2 tsp	Brown sugar
¼ cup	Tarragon, (fresh, chopped-reserve a little for sprinkling on the soup at the end)
1 kg	Pumpkin, (peeled and diced) (Main)
1 ½ cups	Vegetable stock, (or chicken stock)
1	Salt & freshly ground pepper
1 to serve	Cream

Directions

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.