Le Potage au Potiron

Pumpkin soup

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About

This soup has an attractive flavour with its combination of earthy beans and sweetish pumpkin. The hachis gives it an additional savour; this can be replaced by tomatoes, emphasising the sweet element. Potatoes and even a knuckle of ham can be added, making it more of a soupe than a potage.


  • 175 g (6 oz) dried haricot beans, soaked overnight
  • salt
  • 1


Put the haricot beans to cook while you prepare the rest of the soup. Add some salt only half-way through their cooking.

Colour the onion in the fat in a large casserole or pan. When the onion is golden, stir in the sugar, then add the pumpkin and reduce the heat so that the flesh will soften without burning. Cover the pan but stir the contents from time to time. When quite soft and alm