Spiced pumpkin and kumara soup

    35 min

    A tasty, warming winter soup. Perfect for those cold winter nights. Kumara is simply a type of sweet potato - use whichever kind you can find at the market.

    Cambridgeshire, England, UK
    1 person made this

    Serves: 6 

    • 3/4 small pumpkin
    • 2 large onions
    • 2 teaspoons minced garlic
    • 1 teaspoon minced root ginger
    • 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

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. 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.
    2. Dice and saute onions for 5-8 minutes until soft and translucent. Stir in garlic, cook for further 3 minutes.
    3. 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.
    4. 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.
    5. You may need to heat it a little more after the sieving. Serve with warm crusty bread. Mmmmm

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