Potage Lyonnais (Pumpkin Soup Lyon-Style)

1. 1

   Cut the pumpkin into chunks and peel them.

2. 2

   Peel the potatoes. Cut them into pieces.

3. 3

   Melt the butter in a large pot.

4. 4

   Put the pieces of pumpkin and potatoes stirring every couple of minutes, then cover with water and cook until the pumpkin is tender.

5. 5

   Meanwhile, cut the Emmental into small pieces.

6. 6

   When the pumpkin and the potatoes are cooked, puree them into a soup. Season well, add the cream and put on low heat, stirring until the first bubbles. Remove from heat.

7. 7

   Divide the cheese cubes in bottom of soup plates, pour the soup on top, add a little cream and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.