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Pumpkin Soup with Stilton Toast

Pumpkin Soup with Stilton Toast

Warm up your week with this hearty pumpkin soup. So easy to prepare, it's packed full of beneficial vitamin C and tastes great with crispy thyme and flavoursome Stilton toast.

Pumpkin Soup with Stilton Toast


Serves 8

1 butternut pumpkin, skin on, cut

into quarters, seeds removed

2 onions, peeled and halved

1 head garlic, halved

¼ cup olive oil

1 litre chicken stock

50g butter

12 thyme sprigs

12 long, thin slices of baguette,


150g stilton

1 Preheat oven to 180°C. Place pumpkin, onions, and garlic on a baking tray and drizzle with olive oil. Season with sea salt and freshly ground black pepper. Roast for 40 minutes, remove garlic and onion, and set aside to cool. Roast pumpkin for another 15 minutes, until golden and tender. Let cool slightly.

2 Scoop pumpkin flesh into a large saucepan. Add onions and squeeze in garlic, discarding the skin. Add chicken stock and bring to the boil. Season with sea salt and freshly ground black pepper. Remove from heat and let cool. Using a hand blender, combine until smooth.

3 Heat butter in a frying pan over medium heat. Add thyme sprigs and cook for approximately 2-3 minutes, or until thyme is crisp and butter is a nutty-brown colour.

4 Divide soup among 8 individual serving bowls and spoon over thyme-and-butter mixture. Generously spread toasts with stilton and serve on the side.

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