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Pumpkin Soup with Fourme d'Ambert Cheese Recipe
Pumpkin Soup with Fourme d'Ambert Cheese
Guy Savoy, restaurant Guy Savoy, Paris
Guy Savoy, restaurant Guy Savoy, Paris
Flavors of France
Total time: 30 to 60 minutes
Preparation time: 20 minutes
Cooking time: 20 minutes
Difficulty: Easy
Chef's Note

Fourme d'Ambert is a French cow's milk cheese, flavored with parsley, and with a mottled gray crust. It is cylindrical in shape and is usually cut horizontally.

This is a simple "bistro-style" recipe that is quick to prepare.

Ingredients for 4 servings
- An 800 g (1 3/4 lb.) wedge of European Pumpkin
- 100 g (3 1/2 oz.) Fourme d'Ambert
- 50 g (3 tbsp.) butter
- 200 ml (3/4 cup) liquid crème fraîche
- Coarse and fine salt, freshly ground pepper
  1. Remove the seeds, filaments and rind from the pumpkin. Cut the flesh into small pieces.
  2. Over low heat, cook the pumpkin pieces in the melted butter, covered, for 5 minutes. Pour in 200 ml (3/4 cup) water, add 1/2 tsp. coarse salt, cover and let cook 20 minutes longer over low heat.
  3. 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.
  4. Gently bring the soup to a boil.
  5. Ladle the soup into warmed bowls and lay five thin slices of the fourme d'Ambert cheese on the surface.
  6. Wait for a moment until the cheese has melted and serve.
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