Pumpkin & Kumara soup

S E R V E S:  4-6       |       P R E P:  10 min       |       C O O K:  25min       |       R E A D Y:  35 min
  • 2 tbsp coconut oil - (Butter is just as yummy)

  • 1 onion, diced

  • 4 cloves garlic

  • 5cm knob of ginger, grated

  • 1 carrot

  • 2 stalks of celery

  • 1 orange capsicum, chopped into 2cm chunks

  • ½ pumpkin, peeled and chopped into 2cm chunks

  • 1 large orange kumara, chopped into 2cm chunks

  • 2 vegetable stock cubes

  • 1 can coconut cream, divided measure

  • ½ tsp nutmeg - (optional)

Garnish (optional)

  • 4 tbsp Coconut cream, a touch of diced red capsicum (mine was roasted) and a few sprigs of Coriander.

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  1. Heat saucepan on a medium heat & add butter and oil. Add onions and cook for 5 minutes, add garlic and ginger and mix it together. After a minute or so add carrot, celery and capsicum.

  2. After about 3 minutes add pumpkin & kumara and sauté for 2 minutes. Add stock and enough water to cover vegetables then bring to the boil.

  3. Once it begins to boil, reduce heat to simmer and cook until pumpkin and kumara soft. Remove from heat and use a stick blender to blend.

  4. Return to heat and add ½ can coconut cream and season with some salt to taste. Grate over the nutmeg, remove from the heat and blend one more time.

  5. Serve in bowls. For a little extra magic, add a swirl of coconut, a few green leaves of coriander and lastly a sprinkle of diced capsicum for a little crunch.


TIP: Serve this with your favourite fresh or toasted bread. Our favourite is a day old french stick!