A healthy and delicious recipe to make Autumn cream soup with picodon
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Practical information
- Total time: 30 min
- Preparation time: 10 min
- Cooking time: 20 min
- Number of people: 6
- Difficulty: very easy
- Average cost
- Type: Flat
- Category: Soup
- Nutritional criteria: Antidiabetes, Antioxidant, Rich in fiber, Gluten free, Egg free,
Preparation
- Peel the onion and thinly slice it.
- Froth the butter in a casserole dish and brown the onion over low heat.
- Peel the pumpkin and cut the flesh into cubes, add them with the chestnuts in the casserole dish.
- Mix for a few moments. Salt lightly. Cover and cook.
- Pass the vegetables in a blender, adding the broth as you go, add the liquid cream and season with pepper.
- Pour the soup into bowls. Add a few sprigs of parsley and finish with picodon shavings, cut with a peeler.
- Serve immediately.
Picodon is a small round cheese made from whole goat’s milk. It is a cheese from Drôme and Ardèche. Its little nutty taste goes well with pumpkin and its light spicy flavor enhances the soup without the need to add too much salt.
