Peel and chop up the pumpkin and the potato.
Gradually pour the REGILAIT powdered whole milk into the water.
Cook the pumpkin and the potato in a pressure cooker together with the milk, pinch of salt and ground nutmeg for around 10 minutes.
Once cooked, mix the vegetables with the milk, add the sour cream and season again if necessary.
Pour the soup into a saucepan and bring to the boil for a few seconds before serving.

Chef’s tip:
decorate with a trickle of cream.