3 large orange or golden kumara (sweet potatoes), peeled and cubed
2 litres veg stock
1 teaspoon salt
2 teaspoons cracked black pepper
1 teaspoon paprika
1 tablespoon (15ml) Worcestershire sauce
Method Prep:10min › Cook:25min › Ready in:35min
First prepare pumpkin by coring and peeling skin. If the skin is really tough, pop the pumpkin in the microwave for a couple of minutes to soften. Cut into 2cm cubes, set aside.
Dice and saute onions for 5-8 minutes until soft and translucent. Stir in garlic, cook for further 3 minutes.
Stir in prepared pumpkin, kumara and ginger. Pour over veg stock making sure it covers all the veggies. Bring to a hard boil then simmer and cover. Cook for 15 minutes or until pumpkin and kumara are super soft.
Either using a stick blender or a proper blender, whiz all together until smooth. Add paprika and Worcestershire sauce. Pass through a sieve to make it extra creamy and smooth. Season to taste with salt and pepper.
You may need to heat it a little more after the sieving. Serve with warm crusty bread. Mmmmm