Preheat oven to 200C, slice your peppers in half lengthwise and deseed. Place on tray -skin side up- and place in oven for 20-25 minutes.

Melt butter and oil and add onion, pumpkin and chilli. Season with salt and pepper then sweat for 10 minutes. Make sure not to brown the veg.

Add garlic and then stock. Gently simmer for 15 minutes.

De-skin your peppers, add to pot and simmer for a further 5 minutes.

Take off the heat and blend with a hand blender.