2 large potatoes
3 tablespoons of cream or milk
2 tablespoons of butter
2 yolks of eggs
Soup stock

Boil the potatoes, then rub them through a sieve. Put them into a saucepan with the butter, a little salt, and the cream or milk. Simmer until it is thick, then add the yolks of the two eggs to form it into a paste. Turn out onto the breadboard, cut into small dice, and throw them into the stock, which must be boiling. If desired, before serving sprinkle a little Parmesan cheese into the soup.

1 slice of pumpkin
2 tablespoons of butter
1/2 cup of water
1-1/2 cups of milk
1 tablespoon of sugar

Peel the pumpkin and remove the seeds, cut into small pieces, and put into a saucepan with the butter, the sugar, a pinch of salt, and the water. Boil for two hours, then drain and put back into the saucepan with the milk, which has been boiled. Allow it to come to a boil, and then serve it with squares of fried bread.