Anne Willan

Soupe au Potiron et aux Poireaux

Pumpkin and Leek Soup

Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
top 1000French Regional Cooking
French Regional Cooking

By Anne Willan

Published 1981

  • About

‘In passing through the Maconnois,’ wrote Tobias Smollett in 1766, ‘I observed a vast quantity of very large pompions [pumpkins] with the contents of which they thicken their soup and ragoûts.’ And so they still do, two centuries later.

Ingredients

350 g potatoes

Method

Halve the potatoes, or quarter them if large. Peel the pumpkin and remove any seeds and fibres: you should have about 625 g/1½ lb peeled flesh. Cut it into pieces about the same size as the potatoes.