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Soupe de potimarron - En-tete

Red Kuri Squash Soup

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4.93/5 (13)
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Course: Soups and broths
Cuisine: French
Servings: 4
Author: Marc Winer

Ingredients

Preparing the vegetables

  • 1 red kuri squash about 1 kg
  • 2 potatoes about 300 g
  • 1 carrot
  • 1 onion medium
  • 1 clove garlic

Cooking

  • 2 tablespoons olive oil
  • 1 L vegetable broth

Blending and seasoning

  • 100 ml crème fraîche or plant-based cream
  • 1 teaspoon salt adjust to taste
  • 0.5 teaspoon black pepper
  • 1 pinch nutmeg

To serve

  • 2 tablespoons pumpkin seeds
  • A few sprigs parsley or chives
  • 1 squeeze lemon juice optional

Procédé

Preparing the vegetables

  • Rinse the red kuri squash thoroughly under running water, without peeling it: the skin is edible.
    1 red kuri squash
  • Cut it in half and remove the seeds.
    Soupe de potimarron - L'ouvrir en deux et retirer les graines.
  • Cut the squash into pieces, skin and all.
    Soupe de potimarron - Couper le potimarron en morceaux, peau comprise.
  • Peel the potatoes.
    2 potatoes
  • Cut them into pieces.
    Soupe de potimarron - Les couper en morceaux.
  • Cut the carrot into pieces.
    1 carrot
  • Thinly slice the onion.
    1 onion
    Soupe de potimarron - Émincer l'oignon.
  • Crush the garlic clove.
    1 clove garlic

Cooking

  • Heat the olive oil over medium heat in a large saucepan.
    2 tablespoons olive oil
  • Sauté the onion in the oil for 3 to 4 minutes, stirring, without letting it take on any color, until translucent.
    Soupe de potimarron - Y faire revenir l'oignon 3 à 4 minutes en remuant, sans le laisser colorer, jusqu'à ce qu'il soit translucide.
  • Add the garlic and sauté for 30 seconds, stirring, without letting it brown.
    Soupe de potimarron - Ajouter l'ail et le faire revenir 30 secondes en remuant, sans le laisser brunir.
  • Add the pieces of squash, potato and carrot.
    Soupe de potimarron - Ajouter les morceaux de potimarron, de pommes de terre et de carotte.
  • Stir for 2 minutes so that all the vegetables are well coated with oil.
  • Pour in the broth.
    1 L vegetable broth
    Soupe de potimarron - Verser le bouillon.
  • Bring to a boil.
  • Reduce the heat and simmer for 25 to 30 minutes, until the vegetables are tender: the tip of a knife should slide in with no resistance, both into the squash pieces, skin included, and into the potato pieces.

Blending and seasoning

  • Remove the saucepan from the heat.
  • Blend the soup with an immersion blender or in a countertop blender until the squash skin has completely disappeared and the soup is perfectly smooth.
    Soupe de potimarron - Mixer la soupe au mixeur plongeant ou au blender, jusqu'à ce que la peau du potimarron ait complètement disparu et que le velouté soit parfaitement lisse.
  • Stir in the cream.
    100 ml crème fraîche
  • Season with the salt, pepper and nutmeg.
    1 teaspoon salt, 0.5 teaspoon black pepper, 1 pinch nutmeg
    Soupe de potimarron - Assaisonner avec le sel, le poivre et la muscade.
  • Return the saucepan to low heat and warm through for 2 to 3 minutes without letting it boil, or the cream may curdle.

To serve

  • Taste and adjust the seasoning to your liking.
  • Serve the soup piping hot in bowls.
    Soupe de potimarron - Servir le velouté bien chaud, dans des bols.
  • Sprinkle each bowl with pumpkin seeds and parsley or chives.
    2 tablespoons pumpkin seeds, A few sprigs parsley
    Soupe de potimarron - Parsemer chaque bol de graines de courge et de persil ou de ciboulette.
  • Add a squeeze of lemon juice just before serving, if you like, to brighten the flavor.
    1 squeeze lemon juice

Notes

This is everyday red kuri squash soup, cooked with its skin on in an ordinary saucepan, with potatoes and a carrot. Keeping the skin saves time and adds flavor; just rinse the squash well before cutting it.
For a dairy-free version, replace the crème fraîche with plant-based cream.
Did you make this recipe?Tag @marcwiner on Instagram!