Pumpkin Puree Soup with Roquefort Cheese
Soups • French
Description
Pumpkin puree soup with Roquefort cheese
Ingredients
- Pumpkin 1 piece
- Cream 5 oz
- Shallot 0 oz
- Nutmeg to taste
- Roquefort cheese 5 oz
- Salt to taste
- Ground Black Pepper to taste
- Olive Oil to taste
- Thyme 1 sprig
- Saffron to taste
Step-by-Step Guide
Step 1
Cut off the top of the pumpkin, remove the seeds, and scoop out the flesh with a spoon.
Step 2
Finely chop the shallot and sauté it in a saucepan with the pumpkin flesh in olive oil.
Step 3
Pour in 0.5 cup of water and simmer for five minutes, add the cream, season with salt and pepper, add a pinch of saffron, bring to a boil, and remove from heat.
Step 4
Pour the soup into the hollowed-out pumpkin, crumble the cheese on top, and garnish with a few thyme leaves.
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