Red kuri squash soup with olive oil: an easy autumn recipe

The days are getting shorter and the markets are full of orange squash. It is time for red kuri squash soup. A simple recipe, ready in 35 minutes, finished with a drizzle of raw olive oil. That final touch changes everything.

Why red kuri squash is perfect in autumn

Red kuri (potimarron) is the easiest squash to cook. Its thin skin does not need peeling: well washed, it melts during cooking. Its flesh is mild and slightly sweet, reminiscent of chestnut. Blended, it makes a naturally creamy soup without much cream.

Ingredients (serves 4)

• 1 red kuri squash of about 1 kg
• 1 onion
• 1 garlic clove
• 2 medium potatoes (optional, for more body)
• 750 ml vegetable stock
• 100 ml crème fraîche or coconut milk (optional)
• Extra virgin olive oil: 2 tablespoons for cooking, plus a drizzle to serve
• Salt, pepper, a pinch of nutmeg
• To serve: a few pumpkin seeds, croutons or a little fresh goat's cheese

Step by step

1. Prepare the squash. Wash it well. Cut it in half, scoop out the seeds with a spoon, then cut the flesh into cubes, skin on.

2. Soften. In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the sliced onion and the garlic. Let them soften for 3 to 4 minutes without browning.

3. Cook. Add the squash and the diced potatoes. Stir for a minute to coat them in oil. Pour in the stock: it should just cover the vegetables. Simmer for 20 to 25 minutes, until the tip of a knife goes in without resistance.

4. Blend. Blend until smooth. Add the cream if you like. Too thick? Thin it with a little stock or hot water. Season with salt, pepper and nutmeg.

5. Serve. Pour into warm bowls. Finish with a drizzle of raw olive oil, a few toasted pumpkin seeds and a grind of pepper.

The secret: raw olive oil when serving

During cooking, olive oil mainly softens the onion. It is raw that it reveals all its aromas. A drizzle over the hot soup adds freshness and a long finish. The contrast with the sweetness of the squash is delicious.

For this final touch, choose an oil with character. Our organic PDO Aix-en-Provence extra virgin olive oil is produced at Domaine de Cugis in Cuges-les-Pins. It won a Silver Award at the NYIOOC competition in New York in 2025 and was ranked 11th best oil in France. A few drops are enough.

Our gourmet variations

• Provençal version: add a sprig of thyme or rosemary while cooking, removed before blending.
• Cheesy version: crumble a little fresh goat's cheese into each bowl, then drizzle with olive oil.
• Crunchy version: brown cubes of bread in a pan with a little olive oil and garlic.
• Dairy-free version: replace the cream with coconut milk.

Storage tips

The soup keeps for 2 to 3 days in the fridge in a closed container. It also freezes very well. In that case, add the cream and the raw olive oil only when serving, after reheating.

And to finish the meal?

After a soup, you often want a simple dessert. A slice of toasted bread or a crêpe with our organic Pur Pérou 40 % milk chocolate spread with Camargue fleur de sel, and you are done. It contains no palm oil and uses fair-trade chocolate.

Already preparing your end-of-year gifts? The Signature gift box is a lovely way to discover our products. Pick-up point delivery is free in France from €34, so on all our gift boxes (home delivery from €59), and we ship across Europe.

Enjoy, and happy squash season!