Soupe de potiron

Preparation info
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Appears in
Mourjou: The Life and Food of an Auvergne Village

By Peter Graham

Published 1999

  • About

Most kitchen gardens in the Auvergne find room for one or two pumpkin plants. In November, their vegetation begins to die back, revealing monstrously large, sculpturally ribbed pumpkins of an intense orange-red hue. They are harvested after the first frosts (which have the effect of making them sweeter), then taken to the cellar, where they can be kept for several weeks. Segments are carved off as required, usually ending up in this pumpkin soup. An especially flavoursome soup can be made i