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 […]
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 WITH CONFIT OF SHALLOTS
If you can’t find kuri squash, use another of your favorites – butternut, hubbard, even pumpkin. Kuri squash doesn’t need to be peeled. This dish makes a fine first course, or a side-dish. You can turn this into a main dish by sprinkling it with fried bacon, or putting a poached egg on top.
