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Creamy Pumpkin and Paprika Soup

Serves 4-6

600g pumpkin, peeled and diced into 5cm pieces
6 Tbsp Colonna Mandarin Infused EVO
1 tsp La Chinata smoked paprika bittersweet
1 red onion, sliced
1 clove of garlic, sliced
500ml Sabato vegetable stock
125ml cream
Sea salt and freshly ground black pepper
150g Gorgonzola Prelibato , diced
100g roasted hazelnuts , chopped
Maldon smoked sea salt

Preheat the oven to 180°C.

Toss the pumpkin with 4 Tbsp of the mandarin infused oil, salt, pepper and paprika. Place on a baking tray and roast for 25 minutes.

In a large heavy based pan heat the remaining 2 Tbsp of the mandarin infused oil and sauté the onion and the garlic until soft. Add pumpkin, dried peppers and stock. Season to taste and simmer for 20 minutes. Add the cream and blend until smooth.

Garnish with the diced Gorgonzola, chopped hazelnuts and smoked sea salt flakes.

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