Purée à la Bressanne (Pumpkin Purée)

Ingredients

• 750 grammes pumpkin
• 1 litre and a half milk in all (three quarters of a litre for the moistening
• 20 grammes salt
• a strong pinch of powdered sugar
• 300 grammes bread croûtons
• 160 to 200 grammes butter
• 1 decilitre cream
• 60 grammes pâtes d'Italie

Instructions

1. Cut the peeled and seeded pumpkin into large dice.
2. Moisten with three quarters of a litre of milk, season with the salt and a strong pinch of powdered sugar, and bring to the boil.
3. Add the bread croûtons fried in butter and cook gently.
4. Pass through the tammy.
5. Bring to the point of consistency with three quarters of a litre of boiling milk.
6. Finish at the moment with 160 to 200 grammes of butter and 1 decilitre of cream.
7. Garnish with 60 grammes of pâtes d'Italie poached in milk.