NDUJA PUMPKIN SOUP
This is a particularly easy recipe to do. Particularly as it has so few ingredients. All you'll need is as follows;
• 1 x small pumpkin
• 1.5 pints of whole milk
• 20g nduja
• salt to taste
Set your oven to 200 C and place the whole pumpkin on a tray until the skin has charred a little and you can easily insert a skewer through the centre. Remove it from the oven and leave it until it is cool enough to handle but still warm. It will be much easier to peel the skin off while it is warm. After you have peeled the skin remove the seeds. You can reserve these, roast them and use them as a garnish for the top of the finished dish if you're feeling energetic!
Place the pumpkin flesh in a blender. Meanwhile, heat the milk in a saucepan until it is about to boil and then pop the nduja in. The nduja will render due to the heat and infuse into the milk. Pour this mixture over the pumpkin flesh and blitz it for as long as you see fit. It should be smooth as silk and foaming on top by the time you're done.
To finish, simply season with a little salt and eat with some good crusty wholemeal bread.
As I mentioned, this is a very simple recipe and lends itself to the creative hand. Feel free to add a little cheese maybe, or some spices like cinnamon or cloves to make the whole thing a little more complex and exotic. It's up to you...