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Pumpkin & Paprika Soup

Pumpkin & Paprika Soup

PUMPKIN & PAPRIKA SOUP

Serves 4-6

600g pumpkin, peeled and diced into 5cm pieces
6 Tbsp Colonna mandarin infused extra virgin olive oil
1 tsp La Chinata bitterweet smoked paprika
Sea salt and freshly ground black pepper
1 red onion, sliced
1 clove of garlic, sliced
La Chinata Ñoras peppers , soaked in hot water for 10 minutes
500ml Sabato vegetable stock
Zany Zeus mascarpone , to serve
100g Hazelz roasted hazelnuts  , roughly chopped
150g Gorgonzola , chopped (optional)
Pinch Maldon smoked sea salt (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 mandarin oil and sauté the onion and garlic until soft. Add pumpkin, dried peppers and stock. Season to taste and simmer for 20 minutes. Blend until smooth. 

Serve with a dollop of mascarpone. Garnish with the hazelnuts, Gorgonzola and smoked sea salt if desired.

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Sabato


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