Pumpkin Soup With Fourme D'ambert

1. 1

   Remove the seeds, filaments and rind from the pumpkin.

2. 2

   Cut the flesh into small pieces.

3. 3

   Over low heat, cook the pumpkin pieces in the melted butter, covered, for 5 minutes.

4. 4

   Pour in 3/4 cup water, add 1/2 teaspoons salt, cover and let cook 20 minutes longer over low heat.

5. 5

   Put the pumpkin through a food mill using the fine strainer plate, puree in a blender, add the creme fraiche and season with salt and pepper.

6. 6

   Gently bring the soup to a boil.

7. 7

   Ladle the soup into bowls and lay five thin slices of the fourme d'Ambert cheese on the surface.

8. 8

   Wait for a moment until the cheese has melted and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.