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Velvety Pumpkin soup with Boursault slices


Preparation time: 20 minutes · Cooking time: 20 minutes · Servings: 4


  • Ingredients:
  • 1.7 lbs. pumpkin
  • 1.7 oz. butter
  • 6.7 oz. cream fraiche or sour cream
  • 16 oz. water
  • 1 Boursault
  • Salt and pepper



Direction
  • Peel, wash and cut the pumpkin into pieces. Sauté in butter then cover and cook on low for a few minutes.

  • Add the water, and salt and pepper to taste. Cover and cook for another 20 minutes.

  • Add the cream fraiche and mix well. Cut the Boursault into fine slices and put on top of the soup right before serving.

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Ratings:

Slices Rating: 3.7/5 (7 votes cast)


Comments

Tom
30 Sep 2008, 09:48
I had something similar to this at the restaurant and I really liked it. I'm glad to find this recipe! Thanks!
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