Pumpkin Soup With Fourme Dambert Recipes

PUMPKIN SOUP

Steps:

• Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
• Puree the soup in small batches (1 cup at a time) using a food processor or blender.
• Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.

EASY GOURMET PUMPKIN SOUP

Steps:

• Melt the butter in a large pot over medium heat. Add the pumpkin, brown sugar, and curry powder to the butter; cook and stir until the pumpkin caramelizes, 6 to 10 minutes. Pour the chicken broth over the mixture; bring to a boil, and cook until the pumpkin is tender, about 20 minutes more.
• Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a towel; start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Process in batches until smooth.
• Garnish each portion of soup with 1 teaspoon pumpkin seed oil, a dollop of sour cream, and a few pumpkin seeds.

PUMPKIN SOUP WITH FOURME D'AMBERT

Steps:

• Remove the seeds, filaments and rind from the pumpkin.
• Cut the flesh into small pieces.
• Over low heat, cook the pumpkin pieces in the melted butter, covered, for 5 minutes.
• Pour in 3/4 cup water, add 1/2 teaspoons salt, cover and let cook 20 minutes longer over low heat.
• 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.
• Gently bring the soup to a boil.
• Ladle the soup into bowls and lay five thin slices of the fourme d'Ambert cheese on the surface.
• Wait for a moment until the cheese has melted and serve.