1-3/4 lb. section of pumpkin
3-1/2 oz. Fourme d'Ambert cheese
3-1/2 tbsp. Isigny butter with coarse rock salt
generous 3/4 c. Crème Fraîche
fine salt, freshly ground pepper
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 c. water, add 1/2 tsp., 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.