Pumpkin Soup With Fourme D'ambert
"Posted to the web by Shadows on September 29, 2007 Prep Time: 15 mins Total Time: 45 mins Servings: 6 Posted by request from FT, not my recipe. From a web site source of this wonderfull cheese!"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (110.3 g)
- Calories 303.6
- Total Fat - 20.9 g
- Saturated Fat - 12.4 g
- Cholesterol - 41.8 mg
- Sodium - 343.9 mg
- Total Carbohydrate - 22 g
- Dietary Fiber - 1 g
- Sugars - 12.7 g
- Protein - 7.5 g
- Calcium - 188.8 mg
- Iron - 0.6 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Remove the seeds, filaments and rind from the pumpkin.
Step 2
Cut the flesh into small pieces.
Step 3
Over low heat, cook the pumpkin pieces in the melted butter, covered, for 5 minutes.
Step 4
Pour in 3/4 cup water, add 1/2 teaspoons salt, cover and let cook 20 minutes longer over low heat.
Step 5
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.
Step 6
Gently bring the soup to a boil.
Step 7
Ladle the soup into bowls and lay five thin slices of the fourme d'Ambert cheese on the surface.
Step 8
Wait for a moment until the cheese has melted and serve.
Tips
No special items needed.
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