Pumpkin soup with sheep's milk cheese

By Pepite51

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Hermitage Roast Potatoes

Potato salad with wild garlic

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.