Wash and roughly chop the pumpkin and the apples, wash, peel and roughly chop the garlic, leek, carrot and the onion. Place all these in a roasting tray.
Heat some olive oil in a small frying pan and add the sage leaves. Crisp them up - this should take no longer than 40 seconds. Turn heat off. Remove the leaves and drizzle the sage infused oil over the vegetables in the tray.
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.
Remove from the oven when ready and set aside for a few minutes.
Transfer the pumpkin, apple and all the roast vegetables into a pot or pressure cooker and add the roast vegetables, the stock and the thyme spring as it is (needs removing later).
Bring to boil and allow to boil uncovered for about 30 minutes. Turn heat down, remove the thyme spring, add the Stilton cheese, grate some nutmeg and add the pinch of cinnamon. Turn off the heat and blend using a hand blender.
Dress with a dollop of creme fraiche and serve.
For the best results taste wise so that all flavours are enhanced, the vegetables as well as the apples must be roas. . The sweetness, nutiness and the creaminess of the soup will be guaranteed. It will have a completely different aroma than just boiling them
I would say not only roast them but brown them for a full blast of flavours.
If the stock contains any salt, be cautious with how much more salt you are adding to the soup.
You could brown or caramelise some extra onion to garnish at the end if fancied.
I mentioned that the pumpkin can have skin on or removed, this really depends on what type of pumpkin or which squash you decide to use. I generally remove it unless it is organic butternut squash, I find its skin okay to keep as when cooked is pretty soft ans as far as I can see it, it's a good source of extra fibre.
Enjoy, this trully yummy soup folks.
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