La Soup au Potimarron

Today I would like to share a recipe for a pumpkin soup from Red Kuri squash.
Everyone in Paris knows Rue Montorgueil where you can find many restaurants and different grocery shops specialising in fruit and veg, cheese and many more. But there is more secret place for food in Paris - Rue du Nil.

It's a very narrow street filled with small independent stores including fishmongers, butchers, coffee shops as well as my favourite vegetable shop with lovely seasonal produce. They all come from small producers around France. My red Kuri squash comes from there.
If you are lucky like me, you can even spot a Michelin star chef like Jean Francois Piege.
My soup au Potimarron is very easy, quick to make and gives you a lot of energy.

To make this soup rinse the Red Kuri squash (also known as Kabocha) with hot water. 

Carefully cut the the squash lenghtways and scoop out the seeds from the middle. Cut into large chunks. 

Place the squash in a soup pan with vegetable stock and bring to the boil on a medium high heat. Simmer covered until tender. If you think there is too much water you can take some out with a ladle, but keep for later. 

Let it cool slightly, then blitz with a hand blender until smooth and creamy. If you think its too thick add some of that broth you reserved. 

Add single cream and return to the heat, season well with salt and pepper and a grating of nutmeg. 

Serve with a small drizzle of olive oil on top.