Slice the pumpkin and place it on a baking sheet lined with baking paper. Bake in a static oven at 400ºF for 25 to 30 minutes, until the flesh is soft. Transfer the cooked pumpkin to an immersion blender glass and blend, adding 1 ladle of hot vegetable stock.
Add vegetable stock as needed, until the texture is creamy and smooth.
Transfer the velouté to a small saucepan and heat it. In a separate saucepan, add the double cream and goat’s cheese. Heat until the cheese has melted.
Pour the pumpkin cream into a soup bowl and top with the chopped 'Nduja and thegoats cheese fondue.
