Pumpkin Soup with Fourme d'Ambert

http://www.igourmet.com/ST/recipe_view.asp?ID=15468

Ingredients:

• 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

Directions:

• 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.