Soupe de Potimarron (Creamy Red Kuri Squash Soup)

Ingredients

Olive oil

2 tablespoons

Onion

1, chopped

Garlic cloves

2, minced

Potimarron (Red Kuri Squash)

1 medium, peeled, seeded and diced

Vegetable broth

4 cups

Coconut milk

1 cup

Ground nutmeg

1/2 teaspoon

Ground cinnamon

1/2 teaspoon

Salt

1 teaspoon

Black pepper

1/2 teaspoon

Pumpkin seeds

2 tablespoons, for garnish

Fresh parsley

1 tablespoon, chopped for garnish

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and minced garlic to the pot. Sauté until the onion becomes translucent, approximately 5 minutes.
3. Add the diced Potimarron (Red Kuri Squash) to the pot. Cook, stirring occasionally, for about 10 minutes until the squash starts to soften.
4. Pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the Potimarron is tender.
5. Use an immersion blender or a regular blender (in batches, if necessary) to puree the soup until smooth and creamy.
6. Stir in the coconut milk, nutmeg, cinnamon, salt, and pepper. Let the soup cook for an additional 5 minutes on low heat.
7. Taste and adjust the seasoning if necessary.
8. Serve the soup hot, garnished with a sprinkle of pumpkin seeds and fresh parsley.