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.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
Father-and-son dancing duo Stavros Flatley show off their dance moves.