Pumpkin puree soup with Roquefort cheese
4 servings
40 minutes
Pumpkin puree soup with Roquefort cheese is a refined dish of French cuisine that combines the tenderness of pumpkin with the spiciness of the famous blue cheese. This combination arose from the French culinary pursuit of flavor balance: the sweet pumpkin serves as an ideal base for the expressive notes of Roquefort. The velvety texture of the soup is achieved through cream, while butter adds richness. This soup is perfect for autumn dinners, warming with its soft yet deep flavor. Roquefort, with its characteristic salty and spicy note, adds sophistication and makes each spoonful truly memorable. The soup is served hot, accompanied by fresh baguette or crispy croutons, enhancing its gastronomic appeal.
1
Peel the pumpkin, remove the seeds, and cut it into cubes.
- Pumpkin: 800 g
2
Melt the butter in a large pot, reduce the heat, add the pumpkin cubes, mix well and sauté for about 5 minutes.
- Butter: 50 g
3
Add 250 ml of water, half a teaspoon of salt, cover with a lid, and simmer for 20 minutes.
- Salt: pinch
- Pumpkin: 800 g
4
Pass the soup through a puree press (I blended it with an immersion blender), add cream to it.
- Single cream 10% fat: 200 ml
5
Place on the fire and bring to a light boil. Top with a few pieces of Roquefort cheese.
- Roquefort cheese: 100 g
