La Soupe de Courge from A Table in Provence by Leslie Forbes
Giant orange pumpkins, called, perhaps misleadingly for a foreigner, ‘courges’ in Provence, are a speciality in the Lucéram region. They’re used as pizza topping when tomatoes are not in...
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Ingredients
- 3 hardboiled eggs, chopped
- 2 oz/50 g rice
- 4 oz/100 g gruyère, grated
- salt
- pepper
- 3½ pt/2 litre bouillon (or water)
- 2 tbsp/30 ml fresh marjoram, finely chopped
- ½ tsp/2.5 ml nutmeg
- 3 leeks, trimmed and finely chopped
- 1 clove garlic, crushed
- 2 lb/1 kg pumpkin flesh, diced
- ½ lb/250 g floury potatoes, peeled and diced
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