This has to be the ultimate pumpkin soup, it's creamy, full of flavour and the apple addiotion gives it such a delicious touch. Packed with goodness and flavour.
Wash and roughly chop the pumpkin and the apples, wash, peel and roughly chop the garlic, leek, carrot, and onions. Place all these in a roasting tray. Spread evenly.
Heat the olive oil in a small frying pan and add the sage leaves. Crisp them up - this should take no longer than 40 seconds. Turn off the heat. Â Remove the leaves and drizzle the sage-infused oil over the vegetables in the tray.Â
Season well the vegetables with salt and pepper, give them a toss, and roast in preheated oven at 200°C for about 40-45 mins until nice and browned on parts.Â
Remove from the oven when ready and set aside for a few minutes.
Transfer the roast vegetables into a pot or pressure cooker and add the stock and the thyme sprig as it is (easier to remove later).Â
Bring to boil and allow to boil uncovered for about 30 minutes. Turn down the heat, remove the thyme sprig, add the Stilton cheese, grate some nutmeg and add a pinch of cinnamon. Turn off the heat and blend using a hand blender.Â
Dress with a dollop of creme fraiche and serve. Don't forget the bread for dunking!
Notes
Pumpkin - if you do not have a pumpkin, use butternut squash or any squash you like or have.Â
Pureeing - you can use a hand blender but make sure that the soup is cooled slightly before blending it.Â