Recipe Instructions:
Ingredients
2 tbsp olive oil
2 onions, roughly chopped
2 carrots, diced
2 sticks celery, diced
2 cloves garlic, roughly chopped
1kg after peeling pumpkin or butternut squash, cut into chunks
1.2 litres chicken stock
150ml double cream
for grating (optional) nutmeg
TOASTIES
150g dolcelatte, rind removed
1 ball mozzarella, drained and grated
leaves chopped to make 1 tbsp sage
8 slices bloomer
butter
Method
STEP 1
Heat the olive oil in a pan and fry the onions, carrots, celery and garlic until soft. Add the pumpkin and cook for 5 minutes, then tip in the stock and simmer until the pumpkin is soft and you can mash it with the back of a spoon. Add the cream and cook gently for 2-3 minutes. Put everything in a blender and whizz until smooth (or use a stick blender). Gently reheat to serve, grating over a little nutmeg, if you like.
STEP 2
Meanwhile, to make the toasties, mash together the blue cheese and mozzarella with the sage. Divide the mixture between the bloomer slices to make 4 sandwiches. Butter the outside of the sandwiches then fry on both sides in a non-stick frying pan until golden and the cheeses have melted (if you need to do this in 2 batches, you can keep the sandwiches warm in a low oven). Cut into fat fingers then serve with the soup.
