Pumpkin Soup with Gorgonzola Walnut Toast
"This is a favourite soup, simply because it has such a satisfying and honest flavour. The colour is beautiful, the texture creamy and silky, and the addition of a blue cheese and the walnut bread makes such a lovely meal." Patricia Michelson This recipe is from Cheese by Patricia Michelson, £30 Jacqui Smal
- 150g unsalted butter
- 2 large onions, finely chopped
- 2 large leeks, finely chopped
- 4 garlic cloves, roughly chopped
- 2 medium pumpkins (firm orange flesh or Potimarron pumpkin, skinned, seeded and cut into small cubes
- 2 litres chicken stock or vegetable stock
- Few sprigs of fresh thyme, tied into a bundle with the bay leaf
- 1 bay leaf, tied into a bundle with the thyme
- Coarse sea salt
- Freshly ground black pepper
- To serve: walnut bread, sliced
- To serve: 100g Gorgonzola Dolce, thinly sliced
1 In a large, heavy-based saucepan, melt half of the butter until foaming and then sauté the onions, leeks and garlic for 10 minutes or until softened and just turning golden. Add the pumpkin and cook for 5 minutes.
2 Add the stock with the herb bundle and then bring to the boil, taste and season lightly. Turn down the heat to a simmer and cook until the pumpkin is very tender. Take out the vegetables with a slotted spoon and purée in batches in a food processor or blender. Return the purée to the pan with the stock, stir, taste and season. Stir in the remaining butter to give the soup a lovely gloss.
3 Meanwhile, preheat the oven to 180°C/350°F/Gas 4. Put the walnut bread on a baking sheet and bake for about 10 minutes until just crisp. Top with slivers of Gorgonzola Dolce, then leave until melted on top of the warm toast; serve alongside the soup.