This week, of all weeks, pumpkin soup seems just the thing – and I’ve found the secret ingredient that turns this soup from good to great. Surprisingly, perhaps, it is bleu d’Auvergne.
The sharpness of the blue cheese contrasts beautifully with the sweetness of the pumpkin. I made some at the weekend and it was delicious.
It was also very easy to make. I cubed the pumpkin flesh, fried it in butter for ten minutes, then covered it with stock and brought it to the boil. After that, I simply turned down the heat to a simmer for 20 minutes and then liquidised it.
The recipe suggests putting bleu d’Auvergne at the base of the bowl and pouring the soup over it, though the accompanying photo had the blue cheese on top. Call me greedy, but I did both.
The recipe comes from a cookbook I picked up in January when we spent a long weekend in Rouen. Called Délices de nos Régions, it is packed with 125 dishes from across the country. Bleu d’Auvergne, as its name suggests, comes from central France.
As it’s written in French, the book also serves as a rather tempting language lesson – it’s more of a mouth-waterer than a tongue-twister.
“The book also serves as a rather tempting language lesson – it’s more of a mouth-waterer than a tongue-twister”
It’s hard to find pumpkin in the supermarkets, apart from in the weeks leading up to Halloween. Usually, you end up replacing it in recipes with butternut squash. Yet the two are different. Next time I’ll make sure I hold out for the real thing – and some more bleu d’Auvergne, of course.