Pumpkin Puree Soup with Roquefort Cheese
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0
⏳ Time
40 minutes
🥕 Ingredients
6
🍽️ Servings
4
Description
Pumpkin Puree Soup with Roquefort Cheese
Ingredients
- Pumpkin - 28.2 oz
- Butter - 1.8 oz
- 10% cream - 7 fl oz
- Salt - a pinch
- Roquefort cheese - 3.5 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.
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