Tuesday, September 16, 2008

Pumpkin Soup with Fourme d'Ambert


  • 1-3/4 lb. section of pumpkin
  • 3-1/2 oz. Fourme d'Ambert cheese
  • 3-1/2 tbsp. Isigny butter with coarse rock salt
  • generous 3/4 c. Crème Fraîche
  • fine salt, freshly ground pepper
  • Remove the seeds, filaments and rind from the pumpkin.
  • Cut the flesh into small pieces.
  • Over low heat, cook the pumpkin pieces in the melted butter, covered, for 5 minutes.
  • Pour in 3/4 c. water, add 1/2 tsp., cover and let cook 20 minutes longer over low heat.
  • Put the pumpkin through a food mill using the fine strainer plate, purée in a blender, add the crème fraîche and season with salt and pepper.
  • Gently bring the soup to a boil.
  • Ladle the soup into bowls and lay five thin slices of the fourme d'Ambert cheese on the surface.
  • Wait for a moment until the cheese has melted and serve.

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