This n'duja spiced pumpkin soup is here to warm you up on the cold Autumn days ahead!
My new favourite Autumnal soup, I love the spicy addition of the n'duja picante. This is a fairly easy method roasting most of the vegetables and then adding to stock to blend. I found the perfect sized pot of n'duja paste in Marks & Spencer, it was a little tricky to find but trust me - it is worth hunting for. For those who have not yet tried n'duja it is a spicy pork similar in flavour to chorizo but spicier and in a paste form. If you try out this recipe be sure to tag me! :) I hope you all enjoy.
Total Cooking Time
45 Minutes
Ingredients (Serves 4)
700g Pumpkin (skin & seeds removed)
3 Medium carrots (chopped)
1 Onion (finely sliced)
1 Bay leaf
1 Sprig thyme
2 Garlic cloves (minced)
500ml Chicken stock
3 tbsp N'duja paste
2 tbsp Vegetable oil
To serve
Double cream
Pumpkin seeds
Method
1. Add the pumpkin and carrots to a large roasting tray, drizzle with olive oil, season with salt & pepper. Add 1 heaped tbsp of nduja to the tray and mix the vegetables well to coat. Roast in the oven for 30 minutes at 180 (fan).
2. In the final 10 minutes of roasting the veg, fry the onion with the bay leaf and thyme in a large pan big enough to hold the soup.
3. Once the onion has softened add the garlic and cook for one minute. Now remove the thyme & bay leaf.
4. Add the roasted pumpkin & carrot to the pan along with the chicken stock and blend until smooth.
5. Finally add two tbsp of nduja to the soup, keep on a low heat to ensure it melts through. Serve the soup with double cream and pumpkin seeds, enjoy!
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