1. rinse the greens and cut them into coarse pieces. Peel the onions, but do not cut them into pieces. In as large and wide a saucepan as possible, heat 8 quarts of water, pour in the greens and onions, and bring to a boil. Pour in the stilton, let the water boil again, and cook the meat until tender, 2 hours, 15 min. The meat must always be just covered.
In the meantime, peel the potatoes and place in cold water until ready to use. Peel the pumpkin thickly, scrape out the seeds and all the soft stuff with a spoon and cut the flesh into coarse pieces weighing about 80g. Pluck lovage leaves from the stems. After 1 hour and a half of cooking add potatoes, 15 min later add pumpkin pieces to the meat. 10 minutes before the end of cooking, peel the pears, cut them into quarters, remove the core and add them to the meat. Finally, add the baked fruit, lovage leaves and coarsely ground pepper to the clear soup.
3. lift the stilton, vegetables and fruit out of the broth. Slice the stilt, remove the meat from the bone and bring to the table with the additions and a small amount of clear soup in deep, heated plates.