Red kuri soup
Grab a spoon and let our creamy red kuri soup warm you up! It consists of an aromatic base made from pumpkin, vegetables, and chilli for a bit of heat. We finish it with diced apple and roasted pumpkin seeds for a lovely crunch and a swirl of cream to make it even smoother. This recipe works perfectly for a quick lunch, as a small starter, or as a cosy evening meal for the whole family.
Ingredients
Red kuri soup
|
20 g
Butter
|
|
|---|---|
|
600 g
Unpeeled red kuri squash, roughly chopped
|
|
|
200 g
Carrots and/or leeks, coarsely chopped
|
|
|
2
Onions, coarsely chopped
|
|
|
3
Garlic cloves, coarsely chopped
|
|
|
2 tsp
Red chillies pepper, chopped
|
|
|
2 tbsp
Tomato purée
|
|
|
1 l
Vegetable stock
|
|
|
100 ml
Double cream or cooking cream
|
|
|
2 tsp
Coarse salt
|
|
|
Coarsely ground pepper
|
Garnish
|
1
Red apple, diced
|
|
|---|---|
|
75 g
Pumpkin seeds, roasted
|
|
|
4 tbsp
Double cream or cooking cream
|
|
|
Fresh thyme (optional)
|
Instructions
While the vegetables only need about 2 minutes in the pot to soften slightly, do not hesitate to let them sauté for longer. They will caramelise around the edges, giving the red kuri soup a deeper and sweeter note once blended.
Blend the soup until smooth, using a hand blender straight in the pot or a standard blender. If the consistency turns out thicker than you would like, stir in a bit of extra stock or water. If it ends up on the thinner side, let it simmer uncovered for a few more minutes, so it reduces slightly.
Questions about red kuri soup
Our red kuri soup is easy to follow and quick to make. However, if anything still feels unclear, we have answered the most common questions below to help you along the way.
Do I need to peel the red kuri squash?
No, there is no need to peel red kuri squash. The skin becomes tender as it cooks and blends smoothly into the soup, so you will not notice it. Also, it is fully edible and makes preparation quick and easy.
How should I store and reheat leftover red kuri soup?
Before storing leftover red kuri soup, let it cool to room temperature. Then, transfer it to an airtight container and keep in the fridge for up to 3 days. When you want to enjoy it again, reheat it gently in a pot over medium heat, stirring from time to time to keep it smooth. If it has thickened in the fridge, add a splash of water or stock to loosen it. You can also reheat it in the microwave for 2–3 minutes, but stop and stir halfway through to spread the heat evenly.
Can I freeze red kuri soup?
Yes, you can freeze red kuri soup. Once it has cooled, pour it into freezer-safe containers or bags, leaving some space at the top for expansion. It keeps in the freezer for up to 3 months. When you are ready to enjoy it, thaw it in the fridge overnight and reheat gently on the stove or in the microwave.
Nutritional values
Nutritional value, per
1506 Kcal
| Fibre | 26.9 gram fibers |
| Protein | 40.3 gram |
| Fat | 113.9 gram |
| Carbohydrates | 82.5 gram |
Recommended information
Serving suggestion
Other recipes
Cosy up with a soothing red kuri soup
As the days get colder and foggier, red kuri squash starts to show up. And what better way to celebrate this seasonal veggie than with a steaming bowl of red kuri soup? What makes red kuri so inviting and soothing is its savoury-sweet flavour and the soft nuttiness that develops as it cooks. And to keep red kuri squash in company, you can choose carrots and/or leeks.
Carrots have a similar flavour to red kuri, though they are sweeter and more earthy. In comparison, leeks give a bit more sharpness, similar to onions, making the base feel a little lighter. Use both, and the soup turns noticeably sweeter at first, with the carrots standing out, but finishes with a gentle sharpness from the leeks that pulls the flavour in a more savoury direction.
If you cannot get enough pumpkins in your kitchen, we have more ideas for you to try. Continue with our pumpkin gnocchi, spaghetti squash with tomatoes and mozzarella, and pumpkin cupcakes.
Aromatic notes from chilli, garlic, and onion
We give the earthy base of the vegetables an aromatic boost with chilli, garlic, and onion. Both onion and garlic introduce a warm sharpness that works especially well alongside leeks if you choose those. The chilli offers a gentle, slow-building heat that gradually settles in and leaves you with that inner warmth.
Silky smooth with a hint of tomato
Once blended, the red kuri soup turns smooth and velvety, with a consistency that hits the sweet spot between thick and thin, thanks to the vegetable stock and the cream. The cream also gives it a silky finish, making each spoonful well-rounded. Tomato purée adds a bit more density and leaves behind a gentle tang that cuts through the sweetness of the vegetables.
Pleasant crunch from apples and pumpkin seeds
We finish the soup with a handful of diced red apple bits and roasted pumpkin seeds to break up the smooth texture. The apple offers a juicy bite and a bit of tartness that stands out against the creamy base.
The pumpkin seeds give a toasted crunch and a mild nuttiness that ties in naturally with the red kuri squash, while a swirl of fresh cream on top provides the soup with a richer finish and a cool contrast against the warmth.
We also like to add a bit of thyme on top, as it introduces a subtle woody note with a touch of earthiness that blends well with the deeper flavours in the soup.
A family-friendly classic in 30 minutes
This red kuri soup is a classic for colder days, as it warms you up instantly, is incredibly delicious, and quick to prepare. The recipe takes around 30 minutes from start to finish, making it an amazing option for busy weekdays, but also brings you comfort on slow weekends.
As a big plus, it is easy to scale up, which makes dinner the next day more practical. In fact, it tastes even better the next day, once the flavours have had time to settle. And if you are cooking for little ones, you can simply leave out the chilli so the whole family can join in.
Put your own spin on the recipe
Once you have tried this red kuri soup recipe, it is easy to tweak the ingredients to suit your taste or make use of what you already have. If you want to experiment with the vegetable base, start out with celery. It offers a faint bitterness and a clean, almost peppery note. Sweet potatoes contribute an intense sweetness with a slight earthiness that supports the notes of the pumpkin and carrots, while regular potatoes will soften the sweetness and add a more savoury note.
If you want to introduce more spices, go for cumin for its earthy bitterness, or ginger if you prefer a sharper, fresher taste. Smoked paprika brings a mild smokiness with a sweet undertone, and turmeric adds a dry bitterness and a warm, root-like note that settles into the background.
You can also swap the cream in the soup for coconut milk, which gives it a distinct sweetness and a mellow tropical tone. Or swap the cream garnish instead. Try crème fraiche for its cool tanginess that plays well with the acidity of tomato purée, or try mascarpone for a more buttery flavour with a hint of tanginess. It softens gently in the heat and melts into an even silkier finish.
