Pumpkin and Ermitage Morbier velouté

Pumpkin and Ermitage Morbier velouté

10 min
20 min
4 people

Ermitage cheese used : Morbier

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  • Morbirer 100g of morbier Ermitage
  • pumpkin 800g of pumpkin
  • red oinion 1 onion
  • olive oil 1 c. soup of olive oil
  • salt Salt
  • pepper Pepper


  1. Wash the pumpkin and cut it in half, remove the seeds and cut it into cubes.
  2. Peel and chop the onion.
  3. Sauté the onion in the olive oil in a baking dish for a few minutes and add the pumpkin.
  4. Cover with water and salt.
  5. Cook for about 20 minutes, until the flesh is tender.
  6. Blend with a hand blender and adjust the seasoning if necessary.
  7. In each bowl, pour the velouté and add cubes of Ermitage Morbier cheese which will melt gently.