Prep time
10 mins
Total time
40 mins
Serves
4 people
Level
Easy
About the recipe
What’s better than pumpkin? A kuri squash! If you Love pumpkin then please meet pumpkin’s sister. The kuri is more rich and flavorful and will leave all you pumpkin lovers swooning for more of the kuri squash!
If you don’t have kuri in your local store, this rich, creamy, ionic French soup will work with fresh pumpkin as well! It’s one of my favourite soups and it will soon be yours as well!
If you don’t have kuri in your local store, this rich, creamy, ionic French soup will work with fresh pumpkin as well! It’s one of my favourite soups and it will soon be yours as well!
Ingredients
Pre-cook ingredients
● 8 cups chopped uncooked red kuri squash with the skin. If you can’t find a kuri pumpkin use a normal pumpkin. (6 cups puréed)
● 1 chopped yellow onion
● butter for the pan
● 1/8 tsp nutmeg
● 1/8 tsp black pepper
● 2 pinches of cayenne pepper
● salt
● 1 liter of chicken/vegetable broth or simply water
Post-cook ingredients
• 3 tbsp of butter
• ¾ cup of cream
Garnish
• cracked pepper
• pumpkin seeds
Preparation
1. In a large pot, sauté the onions in butter for 3 minutes.
2. Add the remaining “Pre-cook” ingredients and mix with a spoon.
3. Cover and cook on medium heat for about 25 minutes until the pumpkin is completely cooked.
4. Add the “Post-cook” ingredients to the pot.
2. Add the remaining “Pre-cook” ingredients and mix with a spoon.
3. Cover and cook on medium heat for about 25 minutes until the pumpkin is completely cooked.
4. Add the “Post-cook” ingredients to the pot.
5. Using an immersion blender, or transfer the pot ingredients to a blender, blend the soup together until the desired consistency is achieved. For a thicker soup, simply add a little more water and blend again.
6. Re-season as necessary.
7. Serve in warm bowls top with cracked pepper and pumpkin seeds, along with a side salad and a nice red wine.
8. This soup refrigerates well for 5 days or it can be stored in the freezer for up to 3 months.
6. Re-season as necessary.
7. Serve in warm bowls top with cracked pepper and pumpkin seeds, along with a side salad and a nice red wine.
8. This soup refrigerates well for 5 days or it can be stored in the freezer for up to 3 months.
