• 1 red kuri squash
  • 20 to 30 cl (6.8 to 10.3 fl. oz.) vegetable broth
  • 2 to 3 tbsp. hot curry
  • A little cinnamon
  • Salt, pepper
  • A little crème fraiche
  • Smoked ham, crumbled


  1. Wash the squash. Cut the bottom of the squash flat (just a little) so that it is stable. Cut the top and set aside. Using a spoon, remove the seeds and the filamentous pulp. Then, remove the flesh carefully without cutting through the skin. Wrap this emptied shell in aluminum foil and bake at 100°C (200°F).
  2. In a pan, brown the squash flesh in a little butter. Add some vegetable broth (adjust depending on the water contained in the squash), then the curry, salt, pepper and cinnamon. Cook for 15 minutes over low heat.
  3. Using a food processor, blend the soup until thin consistency. Add some crème fraiche, taste to adjust seasoning. Pour the soup in the shell, top with crème and sprinkle with smoked ham.