Everyone likes pumpkin soup. Float a crisp shard of thin toast with a sharp blue cheese on top to turn this mellow cold weather soup into an event.
The pumpkins we get in Extremadura can grow into monsters, sometimes 40 kilos in weight. So eating one is a village endeavour: whenever my mum harvests one, she distributes pieces to all her friends and neighbours. My dad grows two types – a long, marrow-shaped one which is better for roasting, and the round, Halloween variety, which is best for soups, as in this recipe.
I like to use Picos Blue with this soup, but Stilton or Gorgonzola make good alternatives.