Pumpkin Soup
1 kg Pumpkin
500 g Potatoes
1 l Water
1/2 l Milk
Bouquet garni (sprig thyme,
-bay leaf, 2 cloves garlic,
-parsley stalk)
50 g Vermicelli
30 g Butter
Salt
Fresh-ground pepper
Peel and cut into small cubes the pumpkin and potatoes. Place them in a large saucepan and cover with the water. The water should just cover the pumpkin and potatoes, so add or subtract from the liter suggested. --Add the bouquet garni and 1/2 teaspoon salt.
Bring to the boil and simmer for 1 hour.
Add the milk and simmer for a further 10 minutes. Liquidize. Add the cooked vermicelli and simmer
for a further 2 minutes to heat the vermicelli through.Just before serving, stir in 30 g of butter cut into small pieces, and check seasoning; add a few twists of freshly ground pepper.
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