Pumpkin soup with Stilton and toasted hazelnuts
Place the butter in a deep base pan and add the thyme and chopped garlic then cook for 1 minute. Add the peeled and diced pumpkin and cook for 3-4 minutes, then wet with the vermouth and flame. Add the white wine and stock and cook for 10 minutes. Season with the spices and salt and cook for a further 10 minutes.
Discard the thyme, add the lemon juice and blend. Strain and serve with the hazelnuts and Stilton.