Ingredients: 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 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 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.