Recipe for Fall: Fasolada with Pumpkin and Quince

Get into the mood of the season with this fall version of Greece’s famous bean soup.

Chef: Antonia Zarpa

Preparation & Cooking time: Overnight + 1 hour and 35 minutes

Serves: 6

Plenty of fall flavors unite in this creamy alternative fasolada (traditional bean soup). Normally a simple fare, this seasonal version could easily please guests at your next dinner party, especially when served with a nice bruschetta on the side.


Begin by heating the olive oil in a large pot, and sautéing the onions, pumpkin, potato and quince for about 3-4 minutes.

Add the raki or tsipouro along with the citrus juice, and cook for 2 more minutes, in order for the alcohol to evaporate.


Add the tomato, the beans, and 1 1/2 liters of water, and cook for at least an hour, until the beans have softened.

Using a slotted spoon, transfer the pumpkin, potato, and quince to a food processor, and purée.

Add the purée back in the pot, and season with salt, pepper, and geranium leaves (or herbs). Cook for another 10 minutes.

Remove from the heat and discard the geranium leaves, if using.


In a pan over low heat, sauté the pumpkin, onion, and quince in olive oil, until softened.

Add the juice, the almonds and the geranium and cook for another 4-5 minutes, until the liquids have evaporated.

Top the toasted bread with the mix.

Ladle the fasolada into bowls, drizzle with a bit of olive oil and sprinkle with orange zest.

Serve with the bruschetta on the side.


This recipe was previously published in Greek at









500 g medium-sized dry beans, soaked in water overnight

250 g onion, finely chopped


500 g pumpkin, only flesh, cut into large pieces

350 g potatoes, peeled, whole

1 quince, peeled and quartered

60 ml raki or tsipouro

the juice from 1 lemon

the juice from 1 orange

1 can of whole tomatoes

8 geranium leaves (or substitute with rosemary or thyme, to taste)

80 ml olive oil

salt & freshly ground pepper

orange zest


250 g pumpkin, just the flesh, very finely diced

100 g onion, very finely diced

250 g quince, very finely diced

the juice from 1 small orange

50 g blanched almonds

4-5 geranium leaves (or substitute with rosemary or thyme, to taste)

6 slices of country-style bread, toasted

3 tbsp. olive oil

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