Pumpkin and Zucchini Potage

Potage de Courges Jaunes et Vertes

Preparation info
    • Difficulty

      Easy

Appears in
Savoie: The Land, People, and Food of the French Alps

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 inch of pulp attached to it on all four sides of each vegetable. Reserve the skins, chop the inne