This is a warm colorful soup to make this time of year with pumpkins. The “pumpkins” I found in the south of France didn’t quite look like these New England big boys. Around the Nice area where I lived you could find courgettes or courge rouge—which were oblong but had the same yellow orange flesh as a pumpkin and produced close to the same result.

I used them to make a savory warm soup that I always served with a bowl of freshly grated Parmesan cheese to shower on top just before eating. The recipe below yields 6 servings!


La Soupe de Courge


3 lb. pumpkin

2 cloves of peeled garlic

2 fresh sage leaves

2 sprigs fresh thyme

3 oz. white rice

4 large onions, peeled

1 large bay leaf

5 oz. grated Parmesan


1. Begin to boil 5 pints of water in a large pot.

2. Slice the pumpkin into 1 inch slices, with a spoon clean off the seeds, then dice. You can leave on the pumpkin skin. Also chop the onions into a dice, and the garlic.

3.  When the water has begun to boil, add the pumpkin, onion, garlic, sage, thyme, bay leaf and some salt and pepper.

4.  Turn down the heat to let simmer for about 45 minutes. Fish out the bay leaf and sprigs of thyme. Then put all in a blender and puree. Return the puree to the pot.

5.  Add the white rice and boil for about 15 minutes, or until tender.

6.  Ladle the pumpkin soup into bowls and shower with some Parmesan cheese.

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