Roasted Crown Pumpkin and Smoked Paprika Soup
3 cups crown pumpkin, roughly chopped
3 large tomatoes, quartered
1¼ cups potatoes, diced
Sea salt and freshly ground black pepper
2 onions, diced
Combine the pumpkin, tomatoes and potatoes on an oven tray. Season well and drizzle with the Colonna mandarin extra virgin olive oil and Giusti balsamic vinegar. Roast in an oven pre-heated to 200°C for about 45 minutes or until soft and slightly caramelised.
Sweat the onions in the EVO over a low heat until soft then add the smoked paprika and continue to gently sauté for a couple of minutes, taking care not to burn it. Add the roasted vegetables and chicken stock and simmer for 15 minutes then blend to an appealing consistency.
Serve garnished with a drizzle of mandarin oil and/or chopped Italian parsley or other herbs.
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