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