Pumpkin Puree Soup with Roquefort Cheese
Soups • French
Description
Pumpkin Puree Soup with Roquefort Cheese
Ingredients
- Pumpkin 30 oz
- Butter 0 oz
- 10% cream 5 fl oz
- Salt a pinch
- Roquefort cheese 5 oz
- Ground Black Pepper a pinch
Step-by-Step Guide
Step 1
Peel the pumpkin, remove the seeds, and cut it into cubes.
Step 2
Melt the butter in a large pot, reduce the heat, add the pumpkin cubes, mix well, and sauté for about 5 minutes.
Step 3
Add 250 ml of water, half a teaspoon of salt, cover with a lid, and simmer for 20 minutes on low heat.
Step 4
Pass the soup through a food mill (I blended it with an immersion blender), and add the cream.
Step 5
Place it on the heat and bring to a gentle boil. Top with a few pieces of Roquefort cheese.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!