Potimarron (Kuri) Soup
With fresh biscuits

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. – 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]

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POTIMARRON (KURI) SQUASH AND APPLE SOUP - SOUPE AU POTIMARRON ET POMMES
POTIMARRON (KURI) SQUASH AND APPLE SOUP - SOUPE AU POTIMARRON ET POMMES
Course First Course
Cuisine French
Prep Time 15 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
  • 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
Course First Course
Cuisine French
Prep Time 15 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
  • 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
POTIMARRON (KURI) SQUASH AND APPLE SOUP - SOUPE AU POTIMARRON ET POMMES
Instructions
  1. 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.
  2. Remove the cinnamon stick, purée the soup, then season it to taste with salt and pepper.
  3. Divide the soup among six soup bowls. Drizzle each bowl with an equal amount of pumpkin seed oil, and serve.
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