Kumara and Pumpkin Soup
Recipe Type: Soup
The sun is out and Autumn is stunning but I am feeling the cold so a soup seemed like the perfect quick and easy lunch. Heartwarming and comforting – this will also be great for dinner with some homemade garlic bread. The cumin gives a gorgeous hint of the Middle East – serve with yoghurt and fresh coriander to tie the flavours together.
- 1 stick celery – finely sliced
- 1 red onion – finely diced
- 1 carrot – finely diced
- lug olive oil
- 1/2 pumpkin – cut into bite size chunks
- 3 kumara – peeled and cut into chunks
- 1 litre chicken stock
- pinch nutmeg
- pinch cumin
- sea salt
- plain yoghurt
- Heat the oil in a heavy based frypan.
- Sweat the onion, celery and carrot in the oil for around 5 – minutes until really soft and fragrant. Add in the nutmeg and cumin and cook for a minute.
- Add in the chopped kumara and pumpkin and toss with a spoon to coat in the oil mixture.
- Add in the chicken stock, cover with a lid and bring to the boil.
- Reduce the heat and keeping the lid on allow to simmer gently for around 30-40 minutes.
- Use a stick blender to puree.
- Taste and season with extra sea salt and pepper to taste.
- Top with a dollop of yoghurt and a few baby coriander leaves.