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Pumpkin soup with Beaufort and dry-cured ham crisps

An autumn soup, lifted by Beaufort and crispy dry-cured ham.

Serves 4

Prep 15 min

Cooking 30 min

Pumpkin soup with Beaufort and dry-cured ham crisps

Ingredients

  • 1 kg pumpkin, cubed
  • 1 onion and 1 potato
  • 75 cl vegetable stock
  • 15 cl light cream
  • 80 g grated summer Beaufort See the product
  • 4 slices of boneless dry-cured ham See the product
  • Salt, pepper and a pinch of nutmeg

Method

  1. Fry the onion, add the pumpkin and the potato, then cover with stock.
  2. Simmer gently for 25 minutes, then blend with the cream. Season with nutmeg.
  3. Preheat the oven to 180°C. Lay the slices of dry-cured ham on a tray and bake for 8 to 10 minutes, until crisp.
  4. Serve the soup in bowls, sprinkled with grated Beaufort and ham crisps.

Tip

Do not boil the soup after adding the cream.

What to drink with it?

A round white wine, or a hot herbal tea.

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