Kumara and Pumpkin Soup
- 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.