Pumpkin, Broccoli and Cheddar Soup

Melt butter in a pot over medium heat. Add onion and cook until translucent but not browning, around 5 minutes.

Meanwhile chop the broccoli and pumpkin. Use the whole stem and not just the florets of broccoli, and chop in a small to medium dice. Add pumpkin and broccoli into the pot and sweat for around 10 minutes, stirring occasionally and covering the pot in between.

Add thyme, season with salt and pepper to taste and add stock. Bring to a boil and simmer for 5-10 minutes. Take pot off heat and blend it. This is easiest with a hand blender or transfer in small batches and process in a stand-up blender. Add grated cheddar into the pureed soup and stir it in, allowing the heat to melt the cheese into the soup. Add milk or cream and serve.