Pumpkin and Cheese Soup from The Times Cookbook by Frances Bissell

Ingredients

• 2 oz / 60 g Parmesan cheese, freshly grated
• 1 tbsp finely chopped parsley
• freshly grated nutmeg
• freshly ground black pepper
• 1½ pt / 850 ml milk
• 2 bay leaves
• 14 oz / 395 g can borlotti beans
• 1½ pt / 850 ml vegetable or chicken stock or water
• 3 rashers smoked streaky bacon, derinded and cut into matchsticks
• 1 large Spanish (or other mild) onion, peeled and thinly sliced
• 3 lb / 1.35 kg piece of pumpkin
• 3 oz / 85 g Gruyere, Jarlsberg or Gouda cheese, diced
• salt
• 3 oz / 85 g Lancashire or White Stilton cheese, crumbled