A classic with a twist. This pumpkin soup is elevated by roasting pumpkin with a splash of Colonna mandarin infused EVO, then adding some smoky La Chinata bittersweet paprika – a harmony of fabulous flavours. Don’t forget a slice or two of fresh ciabatta when serving!

Serves 4

600g pumpkin, peeled & diced into 5cm pieces
6 Tbsp Colonna mandarin infused extra virgin olive oil
1 tsp La Chinata bittersweet smoked paprika
Salt and freshly ground black pepper
1 red onion, sliced
1 clove of garlic, sliced
500ml vegetable stock
Zany Zeus mascarpone
, to serve
100g Hazelz roast hazelnuts, roughly chopped (optional) 

Preheat the oven to 180°C.

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

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

Serve with a dollop of mascarpone and garnish with the hazelnuts if desired. 



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