Pumpkin Soup With Fourme D'ambert
Created by Shadows1 on October 30, 2014
- Servings: 6
- Prep Time: 15m
- Cook Time: 30m
- Recipe #15349
Ingredients
- 3/4 pound pumpkin (section of)
- 3 1/2 ounces Fourme d'Ambert cheese
- 3 1/2 tablespoons butter (isigny butter, with coarse rock salt)
- 3/4 cup creme fraiche (generous)
- Fine salt
- Fresh ground pepper
How to Make
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Step 1: Remove the seeds, filaments and rind from the pumpkin.
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Step 2: Cut the flesh into small pieces.
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Step 3: Over low heat, cook the pumpkin pieces in the melted butter, covered, for 5 minutes.
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Step 4: Pour in 3/4 cup water, add 1/2 teaspoons salt, cover and let cook 20 minutes longer over low heat.
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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.
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Step 6: Gently bring the soup to a boil.
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Step 7: Ladle the soup into bowls and lay five thin slices of the fourme d'Ambert cheese on the surface.
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Step 8: Wait for a moment until the cheese has melted and serve.
Nutritional Facts
- 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