Pumpkin Soup With Fourme D'ambert

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.