Pumpkin Soup and Crème Fraîche

  • Crème Fraîche
  • 600g of pumpkin, diced
  • 750ml (3/4 L) of milk
  • 200g of Riviera Crème Fraîche
  • A pinch of nutmeg
  • 40g of butter
  • Salt and pepper
  • Dried pumpkin seeds and croutons, as desired

Preparation: 20 minutes / Baking: 30 minutes / Servings: 4

  1. Cut the pumpkin so that you can remove the seeds with a soup spoon. Then carefully scrape the inside and cut the pumpkin flesh into small pieces.
  2. In a saucepan, melt the butter. Add the pieces of pumpkin and cover until they are very soft.
  3. In the meantime, in another saucepan, bring the milk to a boil. Add the pumpkin once it has cooked.
  4. Add salt and pepper to taste. Sprinkle with grated nutmeg and simmer on low for 30 minutes.
  5. Use a food processor to blend to the desired consistency. Add Riviera Crème Fraîche.
  6. Reheat the soup by putting in back in the saucepan. Serve this delicious soup hot with a few dried pumpkin seeds and some croutons.
  7. SOURCE: CUISINE AZ - http://www.cuisineaz.com/recettes/soupe-au-potiron-et-a-la-creme-fraiche-38007.aspx