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Pumpkin And Kumara Soup Recipe Nz

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Pumpkin Kumara Soup
Pumpkin Kumara Soup from www.vanessabaxter.co.nz

Description

This pumpkin and kumara soup recipe is a hearty and delicious meal that is perfect for those cold winter months. The combination of pumpkin and kumara (also known as sweet potato) creates a creamy and flavorful soup that is sure to warm you up from the inside out.

Prep Time

20 minutes

Cook Time

40 minutes

Ingredients

  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 small pumpkin, peeled and chopped
  • 2 medium kumara, peeled and chopped
  • 4 cups vegetable stock
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Equipment

  • Large pot or Dutch oven
  • Immersion blender or regular blender

Method

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and minced garlic and sauté until the onion is soft and translucent, about 5 minutes.
  2. Add the chopped pumpkin and kumara to the pot and stir to combine with the onion and garlic. Cook for another 5 minutes, stirring occasionally.
  3. Pour in the vegetable stock and bring to a boil. Reduce the heat to low and let simmer for about 30 minutes, or until the pumpkin and kumara are soft and tender.
  4. Using an immersion blender, blend the soup until it is smooth and creamy. Alternatively, you can transfer the soup to a regular blender and blend in batches.
  5. Season the soup with salt and pepper to taste.
  6. Serve hot and enjoy!

Notes

This soup can easily be made vegan by using vegetable stock instead of chicken stock. You can also add other seasonings and spices, such as thyme, rosemary, or cumin, to give the soup even more flavor.

Nutrition Info

This recipe makes about 4-6 servings. Here is the approximate nutritional information per serving:
  • Calories: 200
  • Protein: 4g
  • Fat: 5g
  • Carbohydrates: 38g
  • Fiber: 6g

Recipes FAQ

Can I freeze this soup?

Yes, you can freeze this soup for up to 3 months. Just make sure to let it cool completely before transferring it to a freezer-safe container.

Can I use a regular blender instead of an immersion blender?

Yes, you can use a regular blender to blend the soup. Just be sure to blend in batches and let the soup cool slightly before blending to avoid any accidents.

Recipe Tips

  • If you don't have vegetable stock on hand, you can use chicken stock instead.
  • For a creamier soup, you can add a splash of coconut milk or heavy cream before blending.
  • If you like your soup on the thicker side, you can reduce the amount of vegetable stock or add more pumpkin and kumara.
  • This soup pairs well with a crusty bread or a side salad.

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