Pumpkin with Mediterranean panache

By FAYE LEVY, YAKIR LEVY
October 30, 2014 16:14

It’s the flavorings that make Moroccan pumpkin soups taste different from French ones.




Beef tagine

Ruth Barnes's beef tagine with butternut squash.. (photo credit: SHARING MOROCCO BY RUTH BARNES)

Until we lived in France, we didn’t use pumpkin much, apart from simmering chunks of it in chicken soup from time to time.

In Paris we learned to prepare a delicate pumpkin soup called crème d’or, or golden cream, made by simmering pumpkin or winter squash in water with a touch of salt, pepper and sugar, pureeing the mixture and finishing it with milk, cream or butter.

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