Pumpkin Soup with Grilled Chicken & Cheese Sandwich

Method

1. Preheat your oven or air fryer to 200°C (390°F)

2. On a baking tray, add the garlic bulb, pumpkin, onion and tomatoes (or puree), drizzle with olive oil and season with the Nando’s Garlic & Herb Flavour Shaker, paprika, black pepper, cumin, cinnamon and coriander powder, mixing everything together.

3. Roast or air fry for 20 minutes, turning halfway.

4. While that’s cooking, season the chicken with garlic powder, paprika, salt and Nando’s Medium Flavour Shaker then either fry in a pan on a medium heat with a bit of oil or add it to the air fryer for 15 minutes.

5. When it’s cooked, shred the chicken and mix with Nando’s Garlic PERinaise and set aside.

6. Once the veg is roasted, add to a blender with a splash of water or vegetable stock and blend until smooth.

7. In a large pot, melt the butter over medium heat and pour in the blended soup and stir. Gradually add the cream then let it reduce and thicken for at least 10 minutes, stirring occasionally.

8. To make the sandwich, spread Nando’s PERinaise on both sides of bread, then layer the cheese and shredded chicken and drizzle with Nando’s Sweet Chilli Jam.

9. Pan fry the sandwich on both sides for 5 minutes over medium heat until it’s golden and the cheese is all nice and melted.

10. Serve the soup in a bowl with a swirl of cream, pumpkin seeds and parsley optionally garnish with a swirl of cream and some pumpkin seeds or parsley.

11. Slice the sandwich in half and serve with the soup for some ultimate dunking.