Pumpkin Soup With Fourme D'ambert

• 1 34 lbs pumpkin, section of
• 3 12 ounces cheese, Fourme d'Ambert
• 3 12 tablespoons isigny butter, with coarse rock salt
• 34 cup creme fraiche, generous
• fine salt
• fresh ground pepper

1. Remove the seeds, filaments and rind from the pumpkin.
2. Cut the flesh into small pieces.
3. Over low heat, cook the pumpkin pieces in the melted butter, covered, for 5 minutes.
4. Pour in 3/4 cup water, add 1/2 teaspoons salt, cover and let cook 20 minutes longer over low heat.
5. Put the pumpkin through a food mill using the fine strainer plate, puree in a blender, add the creme fraiche and season with salt and pepper.
6. Gently bring the soup to a boil.
7. Ladle the soup into bowls and lay five thin slices of the fourme d'Ambert cheese on the surface.
8. Wait for a moment until the cheese has melted and serve.

pumpkin, cheese, isigny butter, creme fraiche, salt, fresh ground pepper

Taken from www.food.com/recipe/pumpkin-soup-with-fourme-dambert-256096 (may not work)