Step 1

Melt butter in a pan over medium heat. Add onion and soften until translucent but not browning, around 5mins.

Step 2

Meanwhile chop broccoli and pumpkin - use whole stem not just florets of broccoli - in small to medium dice. Add to pan and sweat for around 10 minutes, stirring occasionally and covering in between.

Step 3

Add thyme, season with salt and pepper to taste and add stock.

Step 4

Bring to boil and simmer for 5-10mins until the vegetables are tender.

Step 5

Take off heat and blend, easiest with hand blender or transfer in batches to blender.

Step 6

Add grated cheddar and stir in, allowing the heat to melt the cheese into the soup.

Step 7

Add milk or cream and serve.