A good warming soup that remedies the sometimes rather bland taste of pumpkin.
Here is a quick-to-make soup which sounds implausible but is actually very nice. It can be eaten hot, warm or cold. As a variation, you could use Boursin or similar instead of vache-qui-rit.
Bourride is a classic Mediterranean fish soup which is somewhat less complicated and expensive to make than bouillabaisse. There are various local variations. In Sète they make it with monkfish on its own, but in Marseille they use a mixture of firm white fish. Some people serve the broth on its own, followed by the fish and vegetables with boiled potatoes and aioli. You can put the slices of bread in bowls and pour the soup over them. However this version is restrained and elegant – you could serve it as a first course at a dinner party. It is said that when the Greek gods got bored with Olympus they came to Marseille to eat bourride, this being the only food that was fit for the gods.
Note: don’t be put off by the amount of garlic that goes into it. The soup itself tastes creamy rather than garlicky, and it’s up to you how much aioli you spread on your bread.
This quantity serves 6-8 people.