Pumpkin soup with crottin de chavignol and fresh walnut

INGREDIENTS

 For 6 persons:

• 1 onion
• 1 organic pumpkin
• 3 tbsp of Bordier cream
• 1 tbsp of butter
• 2 crottins de Chavignol
• 200g of fresh walnut
• 1 Ariake vegetable stock
• Salt and pepper

METHOD

1. Peel, cut and wash the pumpkin
2. Chop the onion
3. In the large pot, medium heat, with olive oil, cook gently the red kuri squash and onion add some salt and pepper.
4. Cover with water and add vegetable stock.
5. Cook 20min or until all red kuri squash are tender.
6. Mix the butternut squash, add some cream, butter.
7. Add in the middle of the plate add some goat cheese crottin de chavignol, fresh walnut and some bread crouton.
8. Serve  separately the soup in the small jar and pour the soup on top of the goat cheese and walnut.