Purée de Potiron à la Bourgeoise (Pumpkin Purée with Vermicelli)

Ingredients

• 750 grammes pumpkin
• 1 litre water
• 18 grammes salt
• half a litre milk
• 15 grammes sugar
• 75 grammes vermicelli
• butter

Instructions

1. Cook 750 grammes of peeled pumpkin, cut in pieces, with 1 litre of water and 18 grammes of salt.
2. Pass through a tammy cloth.
3. Bring to point with half a litre of milk, complete the seasoning with 15 grammes of sugar, and bring to the boil.
4. Poach 75 grammes of vermicelli in the purée.
5. Butter at the moment of serving.