Soupe de Courges

Name: Soupe de Courges (Zucchini or Pumpkin Soup)
Cuisine: France
Ingredients: 2 tablespoons chopped fresh mint leaves or parsley; ½ cup cheese, freshly grated; 2 tablespoons chopped fresh mint leaves or parsley; 2 tablespoons olive oil; 10 zucchini or a 3-pound pumpkin, diced; 10 zucchini or a 3-pound pumpkin, diced; 1 teaspoon sage; 1 cup cooked rice (4 tablespoons, raw); 1 garlic clove, peeled; 4 large onions, chopped; 1 tablespoon raw olive oil; 3 to 4 cups water; 1 to 1½ teaspoons freshly ground black pepper; 2 to 4 teaspoons salt

Zucchini or Pumpkin Soup

Preparation info

For
6
people

Difficulty
Easy

Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

About

This is a light, delicious soup, whether it is made with zucchini in the spring or pumpkin in the fall. Select very crisp vegetables, since the flavor of the soup depends on the freshness of the ingredients. Pumpkin is sweeter and thicker than zucchini, so you will need more salt, pepper, and water for pumpkin soup.

Ingredients

10 zucchini or a 3-pound pumpkin, diced
2 tablespoons olive

Europe
France
Soup
Vegetarian
Gluten-free
Spring

Method

Peel and dice the zucchini or pumpkin (discard seeds). Heat the olive oil in a cast-iron pan, add the onions and cook them until they are transparent—about 5 minutes. Add the zucchini or pumpkin and the garlic clove. Cook for 30 minutes more.

Add the rice, sage, salt, and pepper. Pass the mixture through a Mouli food mill. Add enough water for the consistency you like and check the seas