Bell Pepper Soup

For the crisps: Place 2 teaspoon-sized mounds of Parmesan on a baking sheet lined with parchment paper. Place under the broiler and cook until golden. Remove, let cool and peel off paper. Heat oil in a pan and add parmesan crisps. Cook until golden. Remove and set aside. 

For the soup: Cut peppers into quarters, rinse, peel, remove seeds and ribs and dice flesh. Peel and dice onion and garlic. Heat 1 tablespoon olive oil in a large saucepan. Add peppers, onion and garlic to pan and sauté. Deglaze with broth. Cover and cook for 20 minutes.

Puree pepper and broth with an immersion blender. Add cream, increase heat and season with salt, pepper and vinegar. Coarsely chop pumpkin seeds and olives. Rinse thyme, shake dry and remove leaves from stems. Heat remaining olive oil, and add pumpkin seeds, olives and thyme.