1kg pumpkin flesh, cut into chunks
1 large onion, peeled and chopped
1 garlic clove, peeled and chopped
1 tbsp mild curry powder
600ml vegetable stock
3 sprigs fresh thyme
1 tbsp double cream, to garnish
50g Stilton, crumbled, to garnish
salt and freshly ground black pepper
In a large saucepan, heat the butter and sauté the pumpkin chunks, onion and garlic for 10 mins. Add the curry powder, then stir in the vegetable stock and sprigs of thyme. Bring the mixture to the boil, then cover, reduce the heat and simmer for 30 mins.
Remove the thyme, then puree the soup in a blender and return to the pan. Add the milk and heat gently. Season to taste with salt and pepper. Serve the soup with a swirl of double cream and crumbled Stilton on top.