Crème de potiron - pumpkin soup
1 kg peeled and chopped Muscade pumpkin (or sweet potato)
2 tbsp. butter (or duck grease)
1 minced onion
1 tbsp. sugar
1 litre good chicken bouillon
tarragon or thyme
salt and pepper
1 dl créme fraiche
Heat the pumpkin cubes and onion in the grease; add some sugar
before adding the bouillon and other spices. Boil until it is soft.
Liquidise with blender and add crème fraiche. Serve the hot puree
soup on a plate, sprinkle plenty of peanut-bacon croutons on top OR
serve with small herb cheese horns.