Pumpkin (Red Kuri Squash) carrot soup
Ingredients (4 servings) recipe:
- 1 red kuri squash peeled and coarsely diced
- 5 carrots coarsely chopped
- 1 shallot (or medium sized onion) finely chopped
- 1g saffron
- 100ml liquid cream
- 1tbs olive oil
- vegetable broth
- salt, pepper
- optional: hazelnuts or roasted chestnuts
Divide the pumpkin lengthwise into two pieces and scrape the seeds out. Peel the squash carefully (this requires some strength and patience) and chop it into coarse pieces. Repeat the same with the carrots: peel them and cut into large pieces. Dice the shallot (or the onion) and saute into a slow cooker on a medium heat for about 5 minutes. Add the chopped pumpkin and carrots. Season with salt and pepper. Add the vegetable broth just until it covers the ingredients. Slow cook for about 30 minutes, until pumpkin and carrots become soft. Blend the ingredients using a high speed blender until a homogeneous thick texture is reached. Add the liquid cream and mix well. Serve warm and drizzle with saffron. If you want, add on top some roasted chestnuts (or hazelnuts).
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Enjoy that autumnal, healthy and simple dish !