Pumpkin soup-puree with Roquefort cheese
4 servings
30 minutes
Pumpkin puree soup with Roquefort cheese is a true gastronomic delight of French cuisine. This dish is rooted in the traditions of autumn cooking when pumpkin becomes a key ingredient in many recipes. The creamy texture of the soup, achieved through cream and finely pureed pumpkin flesh, perfectly complements the rich, tangy flavor of Roquefort, creating a harmony of softness and sharpness. A light spiciness from nutmeg and saffron adds sophistication to this dish, while fresh thyme contributes a subtle herbal note. Serving the soup in the pumpkin itself is not only striking but also keeps it warm, creating a cozy atmosphere. This soup is perfect for festive dinners and special occasions, delighting gourmets and lovers of refined flavor combinations.
1
Cut off the top of the pumpkin, remove the seeds, and scoop out the flesh as much as possible with a spoon.
- Pumpkin: 1 piece
2
Finely chop the onion and sauté it in a saucepan with pumpkin flesh in olive oil.
- Shallots: 50 g
- Olive oil: to taste
- Pumpkin: 1 piece
3
Pour in 0.5 cup of water and simmer for five minutes, add cream, season with salt and pepper, add a pinch of saffron, bring to a boil and remove from heat.
- Cream: 100 g
- Salt: to taste
- Ground black pepper: to taste
- Saffron: to taste
4
Pour the soup into the pumpkin, sprinkle cheese on top, and garnish with a few thyme leaves.
- Roquefort cheese: 100 g
- Fresh thyme: 1 stem