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12 Apr 2020

curried pumpkin + kumara soup

WRITTEN ON 12 April 2020

Curried Pumpkin + Kumara Soup

Recipe can be made gluten free, vegeterian, dairy free.

1/2 large pumpkin, skin off and roughly chopped
2 medium size kumara roughly chopped, skin on or off.  Potato also works well.
2 onions, sliced
4 cloves of garlic, chopped
100gm butter or 2 tbsp olive oil
2 tbsp mild curry powder, add more to taste if prefer
1L vegetable or chicken stock
200ml of cream or coconut milk
Salt and pepper



Sweat onions and garlic in butter until soft over a low to medium heat.

Add pumpkin, kumara and curry powder - stir to cover vege in powder then cook for 2 minutes.
Add enough stock to cover the vegetables and bring to the boil. Reduce to a simmer until vegetables are soft.
Using stick blender*, blitz soup.

Add enough Cream until you have it at your desired consistency. 
Season to taste.

Enjoy with some homemade bread or toast.


We used Jamie Oliver's Soda Bread recipe.  Super quick and easy to make.


*if using a bench top blender, ensure soup has cooled before blending.