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Le Chaudron recipe
Velouté potimarron gingembre
Red kuri squash and ginger soup
⏱ 35 minServes 4Easy180 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
1red kuri squash, cubed
1piece ginger (4 cm / 1½ in), grated
1onion, sliced
400 ml (1⅔ cups)coconut milk
600 ml (2½ cups)vegetable stock
2 tbsppumpkin seeds
- 1 red kuri squash, cubed
- 1 piece ginger (4 cm / 1½ in), grated
- 1 onion, sliced
- 400 ml (1⅔ cups) coconut milk
- 600 ml (2½ cups) vegetable stock
- 2 tbsp pumpkin seeds
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Cook the onion and ginger for 5 minutes.
- Add the squash (skin on — it's edible) and the stock and simmer for 20 minutes.
- Blend until perfectly smooth.
- Stir in the coconut milk.
- Toast the pumpkin seeds in a dry skillet for 3 minutes.
- Serve hot topped with the seeds.
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