Pumpkin soup with Cornish Nanny toastie recipe

1 small Red Onion

2 Cloves of Garlic

1 Small Red Pepper

1 medium / small Pumpkin (or Butternut Squash)

1 pint of Veg stock

Pinch of Cumin

1 tbsp of Paprika

1 tsp of Salt

1/2 tsp Pepper

1 tsp of Coconut oil for frying

Crusty granary, soda or rye bread, sliced for toasties (as many slices as you want per person)

Sliced Cornish Nanny (as much as you like)

Fig relish or chutney to embellish

Gently fry the onion and garlic on a medium to low heat until soft

Add the red pepper and pumpkin and fry for a further 5 minutes

Add the spices and salt & pepper, mix well

Remove from the heat and gently add the veg stock, stir well

Put back on a low heat and simmer for 35 minutes, or until the veg is soft.

Remove from the heat and allow to cool slightly before whizzing into soup, season to taste and serve.

Slice a granary, seeded or soda loaf, grill lightly both sides

Add slices of Cornish Nanny cheese and grill until the cheese is bubbling and slightly brown

Serve immediately with the warm soup

Add chutney or Fig Relish to your toasties if you like