Pumpkin Soup

Preparation

Cut the potatoes into small cubes and sauté in the butter without letting them brown for five minutes, then add the pumpkin cut into small cubes. 

Cover and leave over low heat until the pumpkin is almost cooked. 

Add 1½ litres (6 cups) water, salt, pepper and cook 15 minutes. 

Purée the vegetables, adjust the seasoning by adding a pinch of sugar. 

Cut a big plateful of bread into cubes and sauté in 80g butter to make the croutons. 

Just before serving, remove the boiling soup from the stove and add the egg yolks stirred into the crème. Serve the croûtons separately.