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. – kuri squash (peeled and cut into small cubes, 750g), moundedcoarse sea salt, star anise, Sea salt and freshly ground black pepper, 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.; Remove the star anise, purée the soup, then season it to taste with salt and pepper.; Divide the soup among six soup bowls. Sprinkle with fleur de sel before serving, if desired.; – [/wpurp-searchable-recipe]
- 2 tablespoons unsalted butter
- 1 medium onion diced
- 1-1/2 pounds (750g) kuri squash peeled and cut into small cubes
- 1 large tart apple, peeled, cored and cut into cubes
- 1 teaspoon moundedcoarse sea salt
- 1 cinnamon stick
- Sea salt and freshly ground black pepper
- 1-2 tablespoons pumpkin seed or extra virgin olive oil
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Melt the butter in a medium-sized saucepan over medium heat, add the onion and cook, stirring, until the onion is translucent, about 8 minutes. Add the squash and the apple, stir, and cover it by 3-inches (7.5 cm) with filtered water. Add the sea salt and the cinnamon stick 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. Drizzle each bowl with an equal amount of pumpkin seed oil, and serve.
