Ingredients

(1) 3/4 lb. section of pumpkin

(3) 1/2 oz. Fourme d’Ambert Cheese

(3) 1/2 tbsp. Isigny Butter with Coarse Rock Salt

3/4 Cup Creme Fraiche

Salt & Pepper to taste

Directions

Remove the seeds 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, cover and let cook 20 minutes over low heat.

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.

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 till cheese has melted and serve.