1 ½ large Pumpkins
2 Tablespoons butter
2 shallots, chopped
½ medium onion, sliced
2 leeks, cleaned and sliced
2 cups chicken stock
½ quart heavy cream
4 sprigs sage, finely chopped
4 sprigs Marjoram, finely chopped
salt and pepper, to taste
2 quinces, diced
1 cup apple cider
1 cup walnuts, lightly toasted
8 ounces Roquefort cheese, crumbled
Remove seeds from pumpkins. Cut flesh into chunks and reserve. Melt butter in a large heavy-bottomed pot over medium heat. Sweat the onions, leeks and shallots until translucent. Once the onions have cooked down, incorporate the pumpkin and the chicken stock. Bring to a boil and simmer for thirty minutes or until pumpkin is completely cooked through.
Working in batches, puree mixture in blender with heavy cream. Add salt, pepper and herbs to taste.
In a separate pot, cook diced quince in apple cider until cooked through. Remove from cider and reserve.
Ladle soup into bowls. Garnish with crumbled Roquefort cheese, quince and toasted walnuts. Finish with additional fresh sage.