Method

• Roast the onions, pumpkin chunks and heads of garlic in a moderate oven, sprinkled with the olive oil and dusted with the paprika, ginger, and the white pepper until tender and the edges only just tinged with bronze, approx
• 1hr
• Remove all skins and transfer the vegetables to a pot
• Add vegetable or chicken stock
• Adjust the seasoning
• Pass through a sieve to remove any stringy pieces
• Return to the pot and simmer for 15min
• Just before serving stir through a few cold cubes of Manuka smoked butter until soup takes on a nice gloss
• For the jam, boil the chilies, sugar, vinegar, salt and water, until glossy and but not too thick
• Adjust for sweet/sour balance and saltiness
• Transfer to a sterilised jar
• For the crumb, cook the salami in a dry skillet for 5-10 min over a low to moderate hob
• When crispy transfer to a blender, with the toasted hazelnuts and pulse into a coarse crumb
• Meanwhile toast quarter of a cup of bread crumbs in the same skillet, with a few pinches of smoked paprika and Manuka butter
• Return the salami and hazel crumb to the skillet and toss to combine, adjusting the seasoning
• Remove from the pan
• To serve; top mugs of hot soup with a swirl of the chili jam and a sprinkle of the crumb mix
• Serve with your favourite toasted bread
• Left over crumb can be tossed through a greens salad or stored in the fridge for a week