Instructions: Put the cubed pumpkin, salt, and pepper in a saucepan and just cover with water or stock. Bring to a boil, lower heat, and simmer until the pumpkin is just tender.

Puree in a blender, solids first, then pop in the cheese wedges and process until they are melted into the soup. Right before serving, stir in the lemon juice.

Pour into bowls, top each with a sprinkle of minced parsley, and serve immediately.

Serve hot to 4 people as a light and creamy first course. It is also quite wonderful served cold.

Comments: This beautifully colored soup is compliments of Mme. Marie-Josie Diacre, my professor in Tours, France, during the summer of 99. She dashed the recipe off from memory on my last day of class (see below) - along with its summer squash cousin, Soupe a la courgette. She was a wonderful teacher - and an enthusiastic cook for her husband, 3 sons, and 5 grandchildren. Many thanks to her, even if I was a blockheaded student.

SOUPE AU POTIRON par Mme. Diacre
Couper potiron en morceaux. Mettre dans une marmite avec un feu deau (juste a la hauteur des morceaux de potiron). Sel et poivre. Apres cuisson, mixer avec 2 vache qui rit.

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