1. Cut the pumpkin into chunks and peel them. 2. Peel the potatoes. Cut them into pieces. 3. Melt the butter in a large pot. 4. Put the pieces of pumpkin and potatoes stirring every couple of minutes, then cover with water and cook until the pumpkin is tender. 5. Meanwhile, cut the Emmental into small pieces. 6. When the pumpkin and the potatoes are cooked, puree them into a soup. Season well, add the cream and put on low heat, stirring until the first bubbles. Remove from heat. 7. Divide the cheese cubes in bottom of soup plates, pour the soup on top, add a little cream and serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
