Damn!!! Just when you think you have invented a recipe never made before in the history of cookery and ever since fire was discovered – I did a search (after I made my new recipe invention) and found someone – only one on the world wide web – has put the basic pairing together before me!!!!! Let’s be clear their recipe is completely and utterly different to mine with the exception of the two hero ingredients – Pumpkin and Nduja AND they are both soups!
Who would have thought! Just a quick headcount in case I am actually being delusional about this dish – anyone out there reading this ever made a pumpkin and nduja soup before????
I am thinking the majority of you are asking what the hell is Nduja – not because I think you lazy foodies nor uneducated in the ways of fermented salami paste, it is just such a left field ingredient that is gaining some foodie traction at the moment but not really widely known. It is absolutely delicious and depending on who makes it can be hot to smoking hot!
Here is only the second Pumpkin and Nduja Soup recipe to ever find its way to the interweb!!
4 tablespoons olive oil
1 brown onion sliced
1 leek sliced
2 cloves of garlic crushed
20 grams of fresh sage leaves – finely sliced
100g of Nduja paste – roughly chopped – see note
1.6 kilos of peeled Jap or Kent pumpkin – cubed
400 grams of peeled potato – cubed
2 litres of chicken stock
Heat three tablespoons of olive oil in a large casserole pot over medium high heat. Add the leek and the onion and cook stirring to combine then turn heat to medium and gently cook for about 10 minutes. Add the crushed garlic and the sage leaves and cook stirring for another 5 – 8 minutes. Turn the heat to high , add the remaining tablespoon of olive oil and when hot add the Nduja and stir well breaking it up – the paste will melt and start to combine well with the onions. When it is well combined tip in the pumpkin and potatoes and stir well so as to coat the vegetables well. Add in the stock and bring to the boil then turn down to a gentle simmer and simmer without a lid for about 40 minutes or until the pumpkin and potato are super soft – in fact the pumpkin will have started to turn to mush. Remove from the heat and use a stick blender to blend the soup until super smooth. Return to the heat and bring back to a simmer give it a good stir and it is ready to serve.
Note – the Nduja I use is a super smoky and really really hot version and I love it but it can be too hot if you use too much which I did in this recipe. If you know you have a really hot Nduja then I would cut the amount down to 50g or 60g if you want to push it. The idea of this soup is to taste all of the ingredients – the sweetness of the pumpkin with the slight smoky heat of the Nduja so if you over do the Nduja it will be out of balance. Some Nduja pastes are mild and others are not so taste them before hand so you know how much you want to use.
You could add a spoon of sour cream or even yoghurt into the centre of the soup once served to add a cooling agent if you felt the need.
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