I lived in France for a year, and just so we’re clear, I can’t even pretend I had the ambition to take on “Mastering the Art of French Cooking” à la Julia Child. But I did learn how to eat on the cheap, sustained by fresh, seasonal, farmers market veggies (supplemented by frequent visits to the boulangerie for rich, buttery pastries). One of my favourite discoveries was a small bright orange pumpkin called potimarron, but for the life of me, I could not figure out how to translate its name into English in the hopes of finding it again when I returned home to Canada.
The most incredible thing about this mystery squash, is that unlike other varieties (such as butternut or acorn), it has a relatively thin and soft skin. This means that rather than putting yourself through the painstaking process of peeling a large and lumpy fruit, you can get right to work slicing and dicing, leaving the skin fully intact. With my limited kitchen space and supplies at the time, this was utterly revolutionary and the soup that evolved from it became an autumn staple. Given that a single batch yields 6-8 servings, I could happily subsist on the leftovers all week, which makes it a particularly ideal meal. It’s the kind of soup that I am always in the mood for - creamy, dreamy, and flavourful. The perfect comfort food on a cozy day.
Only recently did I discover that potimarron can be found here, too! I was gleeful to see it in my little island grocer by the name of Red Kuri squash (who knew!) and immediately snatched one up, already fantasizing about this long forgotten soup.
Here are a few notes I learned from recreating this soul-satisfying soup four years later...
I choose not to peel my carrots for the soup either - it’s another easy time saver plus the skin is full of nutrients! Another option is to steam the carrots rather than sauté them until tender, although they should have time to soften as the soup simmers.
Feel free to experiment with spices other than curry powder, such as turmeric, cumin, or nutmeg. But be careful not to overdo it! The squash is the real hero in this soup and its natural flavour should shine through with a just subtle hint of seasoning.
If you aren’t able to find this variety of squash in your supermarket, it can easily be substituted for 2-3 medium sweet potatoes following the same method. If you do so, I recommend adding a 1 inch chunk of fresh grated ginger at the same time as the garlic.
This soup keeps well for up to a week in the fridge or in the freezer for longer. It thickens quite a bit when refrigerated, so I typically mix in about one third a cup of water per serving when reheating it.
- Emily
Red Kuri Squash Soup Recipe
Ingredients:
1 red kuri squash, chopped into 1 inch cubes
6 large carrots, chopped into ½ inch rounds
1 sweet yellow onion, diced
2 cloves garlic, minced
2-4 tbsp olive oil (or other oil of choice)
1 tsp curry powder
Salt and pepper to taste
4-6 cups vegetable broth (or 2 cubes vegetable bouillon mixed with 4 cups water)
400ml can of coconut milk
Method:
Toss squash in 1-2 tbsp oil, sprinkle with salt, and lay the cubes out on a cookie sheet. Roast in oven at 425°F for 20 min until slightly browned and a sharp knife can poke easily through a cube. While squash is roasting, heat 1-2 tbsp oil in a large pot over medium heat on the stovetop. Add carrots and sauté for 5 minutes. Then add the onions and garlic, and sauté for 5 more minutes until the onions turn translucent. When squash is ready to come out of the oven, add it to the pot on the stove and mix in curry powder, salt, and pepper, cooking for another 5 minutes.
Add enough vegetable broth to cover the vegetables and bring to a boil before reducing to low heat. Allow the soup to simmer for 30 minutes or more until the squash and carrots are very tender, almost to the point of falling apart. Place pot lid on ajar, stir occasionally, and add more broth as needed if liquid evaporates quickly.
Remove from heat and use an immersion or conventional blender to blend the soup until creamy. Stir in coconut milk. Garnish with fresh parsley or pumpkin seeds and always serve with a fresh loaf of bread!
