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
Ingredients
- 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
Instructions
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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.
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Remove the star anise, purée the soup, then season it to taste with salt and pepper.
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Divide the soup among six soup bowls. Sprinkle with fleur de sel before serving, if desired.
