Adding the Stilton will make this soup a wonderfully creamy texture   the apricots just give a hint of sweetness which goes so well with the pumpkin

Heat the olive oil in a large pan and add the diced pumpkin , chopped onion , potato and carrot, coriander and cumin seeds.

Stir-fry over a medium heat for 5 minutes then pour in the stock and bring to the boil.

Cover and simmer for 30 minutes until tender.

Use a hand held blender to puree to a smooth soup or carefully transfer to a food processor and puree in batches. Return to the pan and crumble in the Stilton with apricots, stir the soup over a low heat until cheese melts into the soup.

Ladle into warmed serving bowls and sprinkle the top with a little extra crumbled cheese and a grinding of black pepper.