This one is a slight variation on the pumpkin soup theme. Of course, it isn’t strictly necessary to use Stilton; any good local blue cheese would work just as well. Or nearly as well!

500g pumpkin, preferably Queensland Blue, peeled, seeded and roughly chopped
250g carrots, peeled and roughly chopped
250g leeks, washed and sliced
1 clove garlic, crushed
Butter
2 litres chicken stock
Nutmeg, freshly grated
Pinch of paprika
30g Stilton, crumbled
¼ cup cream, at room temperature.

Melt butter in a heavy-based casserole, add garlic and leeks and cook gently until limp and transparent. Add pumpkin and carrot and stir to coat. Add chicken stock and spices, cover and simmer gently until the vegetables are tender. Cool and puree in a food processor or pass through a mouli.

Season and re-heat as required.

To serve, combine the Stilton and cream in a food processor. Ladle soup into bowls and swirl some of the Stilton mixture through each serving.

Serves 6 – 8.

Many thanks to Nadine from Feast Photography for the photo.