What could be better than a smooth and comforting pumpkin soup with this winter weather? Here’s our attempt to make this red kuri squash soup a real delight to brighten your dinner! Red kuri squash is a round, medium sized kind of pumpkin with a bright orange flesh and a nutty flavor.
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Ingredient list for the Red Kuri Squash Soup
For 6-8 persons:
- 1 medium-sized red kuri squash
- 1 onion
- 1 clove of garlic
- Olive oil
- 1 pint (400ml) of beef or veal stock
- 1/2 pint (200ml) heavy cream
- 1 teaspoon of cinnamon powder
- Some roasted pumpkin or squash seeds
- Pumpkin seeds oil
Cooking instructions
1. Cut the kuri squash in half and seed it (you can keep the seeds and roast them with a bit of salted water to make some decoration). Cut the pumpkin into chunks then wash them.
2. In a pressure cooker or a pot, sauté onion in olive oil for a few minutes, then add the pumpkin cubes. Stir for 2 minutes.
3. Pour broth, crushed garlic and cinnamon powder.
4. Cook for 5 minutes in a pressure cooker, or between 15 and 20 minutes in a traditional pot or Dutch oven.
5. Mix the soup with a hand blender to get a smooth texture.
6. Pour the cream into the hot soup, then one to two tablespoons of pumpkin seed oil according to your taste.
7. Serve the soup decorated with roasted squash seeds and oil, with a slice of rye bread.
Cinnamon is my personal touch here; you’ll see it brings a little something extra!
What do you think of this kuri squash soup recipe?
Red Kuri Squash Soup Recipe
this red Kuri squash soup a real delight to brighten your dinner!
- 1 medium-sized red kuri squash
- 1 onion
- 1 clove of garlic
- Olive oil
- 1 pint (400ml) of beef or veal stock
- 1/2 pint (200ml) heavy cream
- 1 teaspoon of cinnamon powder
- Some roasted pumpkin or squash seeds
- Pumpkin seeds oil
Instructions
- Cut the red Kuri squash in half and seed it (you can keep the seeds and roast them with a bit of salted water to make some decoration). Cut the pumpkin into chunks then wash them.
- In a pressure cooker or a pot, sauté onion in olive oil for a few minutes, then add the pumpkin cubes. Stir for 2 minutes.
- Pour broth, crushed garlic and cinnamon powder.
- Cook for 5 minutes in a pressure cooker, or between 15 and 20 minutes in a traditional pot or Dutch oven.
- Mix the soup with a hand blender to get a smooth texture.
- Pour the cream into the hot soup, then one to two tablespoons of pumpkin seed oil according to your taste.
- Serve the soup decorated with roasted squash seeds and oil, with a slice of rye bread.
- Cinnamon is my personal touch here; you'll see it brings a little something extra!
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