Recipe for Pumpkin Velouté with Blue Cheese and Grilled Bacon

Empty and peel the pumpkin, then cut it into pieces.

In a pot or large saucepan, sauté the chopped shallots over low heat with the butter. Add the pumpkin and the broth cube, then cover with water to a suitable level. Let it cook over medium heat for 30 minutes.

Meanwhile, grill the slices of smoked bacon in a skillet over high heat without any fat. Set aside on paper towels.

Take a glass of cooking water from the squash and set it aside. Blend the rest with an immersion blender, adding the seasoning and cream. Adjust the consistency if needed with the reserved water.

To finish, serve the soup in bowls or deep plates, then sprinkle with crumbled cheese and chopped parsley. Accompany the soups with crispy bacon. Tips: To cut the cheese more cleanly, place it in the freezer for 15 minutes beforehand.