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.