Pumpkin soup with sheep's milk cheese
By Pepite51
Details
servings 4
Level of difficulty Easy
Preparation time 20mins
Cooking time 15mins
Cost Budget Friendly
Preparation
Step 1
Scoop out the inside and seeds of the pumpkin. Slice the pumpkin into strips about 2cm wide and then peel with a vegetable peeler.
Step 2
Peel 2 large potatoes for soup and cut into pieces for a quicker cooking time. Place the vegetables in a pot with salt, pepper and nutmeg. Cover with water just covering all the vegetables and no more. There will be time to add a little more water when mixing if the soup is too thick. Cooking is relatively fast (the pumpkin cooks faster than the potatoes, even cut into small pieces).
Step 3
In a saucepan, fry lightly a handful of lardons until slightly brown to add a "grilled" flavour, then place into the vegetable pot with the sheep's cheese.
Step 4
Melt the cheese.
Blend everything, add a spoon of cream. Taste...
It's ready!
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