Serves 6
Preparation: 20 minutes, Cooking time: 40 minutes
Ingredients
- 800g pumpkin
- 300g potatoes
- 50g butter
- 125g crème fraiche (or heavy cream or sour cream)
- 2 egg yolks
- dry bread
- salt, pepper, sugar
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.
Where to sleep?
La Tiny House du Mas des Écoliers
120 EUR/night*
Vacation rental - Avignon and the surroundings
Le Mazet de Valérie
Bed and breakfast - Provence Verte
Le Mas de la Sorgue
100 EUR/night*
Bed and breakfast - Avignon and the surroundings
agenda