Soupe de Courges

Zucchini or Pumpkin Soup

Preparation info

  • Difficulty


  • For



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.


  • 10 zucchini or a 3-pound pumpkin, diced
  • 2 tablespoons olive oil
  • 4 large onions, chopped
  • 1 garlic clove, peeled
  • 1 cup cooked rice (4 tablespoons, raw)
  • 1 teaspoon sage
  • 2 to 4 teaspoons salt
  • 1 to teaspoons freshly ground black pepper
  • 3 to 4 cups water
  • 1 tablespoon raw olive oil
  • ½ cup cheese, freshly grated
  • 2 tablespoons chopped fresh mint leaves or parsley


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.