Pumpkin Soup With Creamy Roquefort

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James Beard


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2 1/2 pounds pumpkin or butternut squash

1 tablespoon sugar

2 ounces sliced prosciutto or lean pancetta, shredded

1/4 cup minced shallot


Freshly ground pepper

1/4 teaspoon freshly grated nutmeg

1/2 cup crème fraîche or heavy cream

3 tablespoons unsalted butter

2 1/2 ounces Roquefort cheese, crumbled

1 cup diced, crustless dense country bread, toasted in a dry skillet until golden

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