- Serves: 6
- Cook Time: 1 hour 20 minutes
- Prep Time: 25 minutes
- Effort: easy
- 750 g pumpkin, peeled, cut into chunks
- 6 large tomatoes, halved
- 1 onion, thickly sliced
- 4-5 cloves garlic, peeled
- 4 sprigs rosemary
- 4 tbsp olive oil
- 600 ml vegetable stock
- black pepper
- 2 tbsp double cream
For the stilton bread:
- 225 g wholemeal flour
- 225 g plain flour
- one and a half tsp bicarbonate of soda
- 115 g stilton cheese, cubed, plus a little extra for crumbling
- 300ml-425ml buttermilk
1. Preheat the oven to 220°C/gas 7. Place the pumpkin, tomatoes and onion in a roasting tin, tuck in the rosemary and drizzle on the oil. Roast for 40 minutes until slightly blackened. Leave to cool.
2. Meanwhile, sift the flours into a mixing bowl and add the bicarbonate of soda. Stir in the cheese cubes and enough buttermilk to make a soft dough.
3. Turn the dough out onto a floured board and knead lightly. Shape into a round loaf and score a cross into the top. Place the loaf on a lightly greased baking sheet.
4. Cook in the preheated oven (still at 220/gas 7) for 35 minutes until brown. Just before the end of the cooking time, sprinkle on the crumbled Stilton.
5. Once the vegetables are cool blend them until smooth with the vegetable stock. Season with salt and freshly ground pepper.
6. Pour the soup into a saucepan and heat through. Stir in the double cream, making sure that the soup does not boil.
7. Serve a bowl of soup with a hunk of the Stilton bread.
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