Directions:
- Remove the seeds, filaments and rind from the pumpkin.
- Cut the flesh into small pieces.
- Over low heat, cook the pumpkin pieces in the melted butter, covered, for 5 minutes.
- Pour in 3/4 cup water, add 1/2 teaspoons salt, cover and let cook 20 minutes longer over low heat.
- Put the pumpkin through a food mill using the fine strainer plate, purée in a blender, add the crème fraîche and season with salt and pepper.
- Gently bring the soup to a boil.
- Ladle the soup into bowls and lay five thin slices of the fourme d'Ambert cheese on the surface.
- Wait for a moment until the cheese has melted and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 174.79 Kcal (732 kJ) | ||
| Calories from fat | 112.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.45g | 19% | |
|---|---|---|---|
| Cholesterol | 22.6mg | 8% | |
| Sodium | 173.16mg | 7% | |
| Potassium | 480.65mg | 10% | |
| Total Carbs | 11.27g | 4% | |
| Sugars | 5.22g | 21% | |
| Dietary Fiber | 1.32g | 5% | |
| Protein | 6.14g | 12% | |
| Vitamin C | 11.9mg | 20% | |
| Iron | 1.3mg | 7% | |
| Calcium | 156.3mg | 16% | |
| Amount Per 100 g | |||
| Calories | 97.98 Kcal (410 kJ) | ||
| Calories from fat | 62.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.98g | 19% | |
|---|---|---|---|
| Cholesterol | 12.67mg | 8% | |
| Sodium | 97.07mg | 7% | |
| Potassium | 269.45mg | 10% | |
| Total Carbs | 6.32g | 4% | |
| Sugars | 2.93g | 21% | |
| Dietary Fiber | 0.74g | 5% | |
| Protein | 3.44g | 12% | |
| Vitamin C | 6.7mg | 20% | |
| Iron | 0.7mg | 7% | |
| Calcium | 87.6mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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