Butternut pumpkin soup with blue cheese & toasted pumpkin seeds.

A delicious creamy pumpkin soup is all you need to warm up a chilly winter’s night.
Scatter with pumpkin seeds and let the blue cheese melt into it for total indulgence. ..Adulterated from Telegraph UK.

You need for 4-6 fashionista or 24 models:

3 tbsp vegetable oil

75g butter

1 onion, finely chopped

2 tbsp dried mushrooms

1 large butternut squash (you will need about 500g squash flesh), peeled, deseeded and cut into 3cm dice

1 litre chicken stock

100ml double cream

6 tbsp pumpkin seeds

150g Stilton or other good quality blue cheese

4 tsp pumpkin oil if have (!)

• Heat a little of the oil in a large heavy-bottomed pan and melt 25g of the butter.
• Add the onion and a pinch of salt and sweat until soft.
• Then add the dried mushrooms and cook for a further five minutes until the mushrooms have softened and have released some flavour.
• Add the squash and pour on the chicken stock.
• Bring to the boil then turn the heat down to a gentle simmer and cook until the squash is soft. This will take about 40 minutes.
• Pour in the double cream and bring to the boil.
• Remove the pan from the heat and place the solids in a blender.
• Blitz until smooth, adding as much of the stock mixture as you need to reach the right consistency.
• When blended, pass the soup through a fine sieve, season and keep until needed.
• Preheat the oven to 180C/Gas 4.
• Scatter the pumpkin seeds on a baking sheet and toast for five to eight minutes until they are a little tinged. Season with salt.
• Ladle the soup into bowls and crumble over the blue cheese.
• Sprinkle with the toasted pumpkin seeds and drizzle on the pumpkin oil (or lemon oil or olive oil)
• Serve with crusty bread.