Pumpkin and red pepper soup Serves: 4 Ingredients 4 red peppers, deseeded, quartered 30g butter 1 tbsp rapeseed oil 6 shallots, diced peeled 750g pumpkin, peeled and diced 1 red chilli, deseeded and chopped 4 garlic cloves, peeled and crushed leaves of one sprig of thyme 1.2 litres good vegetable stock sea salt and black