Pumpkin Soup with Pistachio Croutons refined and elegant

1 Cut the pumpkin into large mirepoix*, place it with the onion and rice in a pan containing 1.75 oz (50 g) of butter.

2 Sweat* for a few moments, add the broth and bouquet garni, salt and pepper lightly.

3 Cover, let cook as slowly as possible on low heat for about 25 minutes.

4 Remove the bouquet garni, pass the soup through a vegetable mill or blender.

5 Add the boiling fresh cream, the crushed pistachios, and 1.75 oz (50 g) of fresh butter. adjust* the seasoning.

6 Make the diablotins: Brown the baguette slices, spread them with the mixture of egg yolks and parmesan.

7 Pass them under the grill to brown them.

Plating:

In deep plates or in a soup tureen.

Serve the diablotins separately.