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Pumpkin soup with blue cheese

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Origin of dish:  France
Type of cooking:  Hob
Preparation time: 20 minutes
Cooking time: 20 minutes
Ingredients (serves 4):


Remove the skin, seeds and fibres from your pumpkin.
Cut the flesh into small pieces.
Cook the pieces in the melted butter for 5 minutes, covered , over a low heat.
Add 20cl water, 1 teaspoon of salt, cover and cook for another 20 minutes over a low heat.
Pour into a blender and blend.
Add the crème fraîche and season.
Bring slowly to the boil.
Remove from the heat, pour into bowls and top each one with around 5 pieces of blue cheese.
Wait a few moments for the cheese to melt before serving.
Advice: Recommended wine : White Bourgogne (Savigny-les-Beaune).
Exclusice recipe from Guy Savoy
Photos : Owen Franken

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