Blue Cheese and Pumpkin Soup

This time of year a warm soup is a greater starter to a meal. This is an easy and tasty way to make a pumpkin soup.

Use a fresh pumpkin and uncooked potatoes and you have the actual recipe for 4 people. I was lucky to get a can of cooked pumpkin and I had some leftover potatoes in my fridge.

Blue Cheese is not everybody favourite cheese. You can use a very mild and creamy one, it makes the soup rich, but you wont taste the cheese.
Best is Roquefort or Gorgonzola.
I bought some Auvergne bleu in France.  It can stand on its own against the rest of the soup.

Recipe for 4:
400 g peeled and cleaned pumpkin
1 large onion
1 clove of garlic
2 tbsp butter
250 g potatoes
1 l veggie stock
Salt, pepper
Nutmeg
70 g Auvergne bleu
Juice of half lemon
Chives

Peel and chop the onion and garlic and start that in butter. Add pumpkin and potatoes and give them a good stir.
Season with salt, pepper and nutmeg.
Pour in the stock and let it cook on medium heat fir 30 min.

Use a stick blender and make a fine mix. Add the cheese and the lemon juice.
Put some chives on the bottom of the bowls and pour the soup over them.