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.
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 seasoning.
Serve piping hot after adding a dash of olive oil and a garnish of cheese and mint or parsley.
© 1990 Mireille Johnston estate. All rights reserved.