Pumpkin Soup with Creamy Roquefort

Name: Pumpkin Soup with Creamy Roquefort
Yield: Makes About 2 Quarts, Serving 4 to 6
Ingredients: 2 ounces sliced prosciutto or lean pancetta, shredded; 2½ pounds pumpkin or butternut squash; Salt and freshly ground black pepper; ½ cup crème fraîche or heavy cream; ¼ teaspoon freshly grated nutmeg; 3 tablespoons unsalted butter; 2½ ounces Roquefort cheese, crumbled; 1 cup diced, crustless dense country bread, toasted in a dry skillet until golden; ¼ cup minced shallot; 1 tablespoon sugar

Preparation info

Makes About 2 Quarts , Serving
4 to 6

Difficulty
Easy

Appears in

Mediterranean Clay Pot Cooking

By Paula Wolfert

Published 2009

About

Roquefort, rather heady in its natural state, but mild and mellow when cooked, gives this easy-to-make soup a characteristic Southwest French flavor.

This soup can be made up to two days in advance and reheated.

Ingredients

2½ pounds pumpkin or butternut squash
1 tablespoon sugar
2

Side dish
Starter
Soup

Method

Pare the pumpkin, cut it into large chunks, and discard the seeds and fibrous centers. Cut enough of the flesh into 1-inch dice to make 5 cups or 1½