Soupe de potimarron

I discovered potimarron (red kuri squash) in Geneva, where a very tasty one is produced. In autumn I love to prepare this dish as an appetizer and also as a first course, adding a little toasted sunflower seeds and a drizzle of raw olive oil before serving.

Oh YUM!! This sounds absolutely delicious. Great combination of ingredients. Your illustration is super cool!!
Thank you so much Sally, it's always nice to see your enthusiasm! I highly recommend this recipe, this year I have made it so many times that I will be denounced for extermination of pumpkins!