The flesh of pumpkin and pear cut into fairly large cubes, onion - small. At this time turn on the oven to heat up.

They put it all in refractory form (pan, saucepan, deep frying pan, wok), pour olive oil, stir to evenly covered with oil. Put bake in the oven (without lid) for 45 to 50 minutes at medium heat. Periodically stir. We need to get the pumpkin and pear are soft.

Take out from the oven...

... pour in the pumpkin and pear hot broth, stir and warmed in the oven for another 5-10 minutes. I had previously frozen vegetable broth.

With the help of a blender make the form contents (pots, etc.) into soup, season to taste with salt and freshly ground black pepper.

Serve topped with slices of blue cheese. Blue cheese goes well with soups of pumpkin, I was convinced, when I tried pumpkin soup recipe Maxim (Pickle Mayonnaise). And then when it's pieces, begins to melt from the hot soup just tastes amazing! The taste of pear in here, there's light hints, is not to say that intense pear flavor - no, just a very harmonious blend and velvety texture.