Menu: Béatrice's Red Kuri Soup / Chard-stuffed Pork Roast / Endives, Apples, Grapes / Marie-Hélène's Apple Cake

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Prepare the soup – Starter

  • the Red Kuri pumpkin
  • 2 medium leeks
  • 3 cups whole milk
  • 3 cups water
  • (a lot of) salt and (a little) pepper
  • a pinch of brown sugar (optional)

Wash and scrub the pumpkin well, cut out any blemishes on the skin.  Cut the pumpkin into quarters, use a spoon to scoop out the seeds, and cut into small chunks.

Cut away the green part of the leeks, set them aside for stock or other use later.    Cut the white part of the leeks in half lengthwise, rinse away any dirt and roughly chop them.  Add the pumpkin and leeks to a 6-8qt soup pot, add the milk and the water.  Sprinkle a generous handful of salt in the pot.  You’re going to need more salt than you think, trust me.  You’re seasoning a big pot of things that otherwise have practically no sodium in them, so don’t be shy.  If you were me you’d also throw in a big-ish pinch of brown sugar too.  (I find Kuri pumpkins in the US just a tad less sweet than the Potimarrons in France, so I’ve giving it a littl boost here.)

Bring the pot to a boil, then reduce the heat to a low simmer, continue to cook while to move on to the next step.

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