Roasted Red Pepper and Tomato Soup

Ingredients

2kg tomatoes

1 kg red pepper

50g Rapeseed oil

1 onion sliced

2 cloves of garlic

Sprig of thyme

5g smoked paprika

100ml veg stock (water)

150ml Cream (Optional)

Candied Pumpkin Seeds:

200g pumpkin seeds

200g water

200g sugar

Method

1. Remove seeds of peppers by cutting in half, place on a tray a long with the tomatoes and some of your rapeseed oil over the tomato and peppers.

2. Place in the oven at 220 degrees Celsius for 40 minutes.

3. In a medium sauce pan, place the rest of your oil in and sweat off your onions, garlic, thyme and lastly your paprika and deglaze with the veg stock.

4. Place your roasted tomatoes and peppers in the pot and cook for 45 minutes.

5. While in the pot start preparing your candied pumpkin seeds:

   Add all ingredients to a pot and cook for 20 minutes on a medium hear.

   Strain the seeds through a sieve and place on a baking paper on a tray.

   Bake in the oven at 180 degrees Celsius for 10 minutes or until golden brown

6. Blend with a stick blender, season to taste and add the cream if you wish. Garnish with crème fraîche.