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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.


  • 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


  1. Heat the oil in a heavy based frypan.
  2. 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.
  3. Add in the chopped kumara and pumpkin and toss with a spoon to coat in the oil mixture.
  4. Add in the chicken stock, cover with a lid and bring to the boil.
  5. Reduce the heat and keeping the lid on allow to simmer gently for around 30-40 minutes.
  6. Use a stick blender to puree.
  7. Taste and season with extra sea salt and pepper to taste.
  8. Top with a dollop of yoghurt and a few baby coriander leaves.