Kumara and Pumpkin 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.
Ingredients
- 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
- pepper
- plain yoghurt
- coriander
Instructions
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Heat the oil in a heavy based frypan.
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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.
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Add in the chopped kumara and pumpkin and toss with a spoon to coat in the oil mixture.
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Add in the chicken stock, cover with a lid and bring to the boil.
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Reduce the heat and keeping the lid on allow to simmer gently for around 30-40 minutes.
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Use a stick blender to puree.
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Taste and season with extra sea salt and pepper to taste.
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Top with a dollop of yoghurt and a few baby coriander leaves.
This soup is absolutely beautiful the kumera gives it such a creamy texture without the calories!! Perfect weather for warm winter soup thanks for sharing Kylee
Hey Kylee – so glad to hear you enjoyed the soup – it is truly delicious and perfect for the current arctic conditions 🙂 Thanks for letting me know you liked it – Ness
Just pulled up this recipe too cook again hope you an family are well Vanessa. Love the look of your website! Kylee
Thanks Kylee – hope you enjoy the soup perfect weather for it – thanks for feedback on the website