Preheat the oven to 200C/400F/Gas 6.
Cut the lid off the pumpkin and hollow out the inside: remove the seeds and set aside, spoon out the flesh and cut it into small pieces. Reserve the shell.
Place the seeds onto a roasting tray, pour over one tablespoon of the oil and mix well. Transfer to the oven and roast for 5-10 minutes, or until crisp and golden-brown.
Heat the remaining two tablespoons of oil in a frying pan and gently fry the onion for 2-3 minutes. Add the pumpkin pieces, apple and stock to the pan. Bring to the boil, then reduce the heat until the mixture is simmering and simmer for 10-12 minutes, or until the pumpkin is tender. Season to taste, with salt and freshly ground black pepper.
Transfer the pumpkin mixture to a food processor and blend until smooth.
For the Wensleydale on toast, place the toast onto a baking tray and sprinkle over the grated cheese. Bake in the oven for a further 4-5 minutes or until the cheese is bubbling and golden-brown.
To serve, ladle the soup into the reserved pumpkin shell and sprinkle over the toasted pumpkin seeds. Serve the Wensleydale on toast alongside.
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