Bring 1 litre of water to the boil in a large saucepan. Add the pumpkin, carrot, capsicum, onion, garlic and a pinch of salt, then cover and cook gently for 30 minutes, or until the vegetables are tender.
Take the pan off the heat to allow the mixture to cool slightly. Tip the cooled mixture into a blender or food processor and purée until smooth. Add the cream cheese and blend once more.
Return the soup to the pan, stir in the herbs and reheat gently. Season to taste. Serve the soup with little pieces of the blue cheese scattered over the top and garnish with sprigs of parsley.
• Don't throw out the pumpkin seeds: wash carefully, toast in a lightly oiled frying pan and sprinkle over a salad. • The cream cheese can be either full-cream or reduced-fat. For extra flavour, use one that is flavoured with herbs.
We love pumpkin soups, and this one is definitely our favourite this season. The kids aren't too fond of blue cheese, but that's easily fixed. Barely need to wash the soup bowls afterwards.
14 Apr 2013