Pumpkin Soup With Fourme D'ambert

READY IN: 45mins
Recipe by Chef Shadows

Posted by request from FT, not my recipe. From a web site source of this wonderfull cheese!

Top Review by French Tart

I am SO glad that you posted this recipe Shadows, it is truly excellent! Pumpkin, cheese, creme fraiche and good butter - what a classic combination! I added a bit more than the amount of cheese stated - I ALWAYS do as I am a cheese fiend!!! Excellent recipe, I am only sorry that the photo was not up to scratch - bad light and in a hurry to eat it were the proplems there! I used some pre-cooked (roasted) frozen pumpkin, Recipe #193241, with great success. You should try this, it would work with Stilton or any other robust cheese too! Thanks. FT:-)

Ingredients Nutrition


  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, purée in a blender, add the crème fraîche 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.

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