Name: Pumpkin and Zucchini Potage (Potage de Courges Jaunes et Vertes)
Cuisine: French
Ingredients: Pepper from the mill; ¼ cup clarified butter; 1 cup ⅓-inch French bread cubes, air-dried; 2 very large zucchini; Salt; 1½ quarts farm-style chicken broth; 4 cloves garlic, chopped; 2 tablespoons chopped parsley; ⅓ cup sour cream; 2 pounds fresh pumpkin in one large piece; ⅔ cup heavy cream

Preparation info

Difficulty
Easy

Appears in

Savoie

By Madeleine Kamman

Published 1989

About

Ingredients

2 pounds fresh pumpkin in one large piece
2 very large zucchini
2 tablespoons

Method

Bake the pumpkin until it releases its water. Scrape it from its skin with a spoon and mash it coarsely. Put it into a large sauté pan.

Box the zucchini—that is, remove the skin with no more than ⅛ inch of pulp attached to it on all four sides of each vegetable. Reserve the skins, chop the inne