Potimarron (Kuri) Soup

Potimarron (Kuri) Soup
This is the simplest possible version of this soup and, to my mind, the best. However, you can vary it in one million ways. I might suggest sautéing a diced onion before adding the squash and water; drizzling it with pumpkin oil right before serving, or setting a piece of sautéed foie gras on top. You can add bacon at the last minute too, or minced parsley.
Servings: 6 servings
  • 1-1/2 pounds kuri squash peeled and cut into small cubes, 750g
  • 1 teaspoon moundedcoarse sea salt
  • 2 star anise
  • Sea salt and freshly ground black pepper
  1. Place the squash into a medium-sized saucepan and cover it by 3-inches (7.5 cm) of filtered water. Add the sea salt and the star anise and bring to a boil over medium-high heat. Reduce the heat, cover and cook until the squash is tender through, about 25 minutes.
  2. Remove the star anise, purée the soup, then season it to taste with salt and pepper.
  3. Divide the soup among six soup bowls. Sprinkle with fleur de sel before serving, if desired.

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