vegetarian autumn

Spiced Pumpkin & Kumara Soup

by: Ceres Organics

Introducing a dish that marries the warmth of autumn flavours with exotic spices, our Pumpkin and Kumara Soup recipe invites you on a sensory journey like no other. With tender pumpkin and kumara infused with garam masala, coriander, and cumin, each spoonful offers a symphony of tastes and aromas. Finished with a luxurious touch of creamy coconut milk and served piping hot.


  • 5 cups Pumpkin (~550g)
  • 1 & ½ medium Kumara (~650g)
  • 1 medium Brown Onion
  • 1 Tbsp Olive Oil
  • 2 tsp Minced Garlic
  • 2 tsp Garam Masala
  • 1 tsp Ground Coriander
  • 1 tsp Ground Cumin
  • 2 cups Water
  • 1 Vegetable Stock Cubes
  • ½ can Ceres Coconut Milk
  • 5 slices GF Sourdough
  • A handful Fresh Coriander
  • 1 tsp Chilli Flakes


  1. Peel and chop the pumpkin and kumara into roughly 2cm x 2cm pieces. Dice the onion.
  2. In a large saucepan, heat the olive oil on medium heat. Add the garlic, onion and sauté for 2-3 minutes. Add the pumpkin, kumara, garam masala, coriander and cumin to the pot with the onion and garlic. Coat the kumara and pumpkin with the spices and brown lightly.
  3. Add the water and stock cubes then bring to a simmer. Simmer for 20-30 minutes until the pumpkin and kumara are soft.
  4. Add the contents of the pot to a food processor and blend on high speed until smooth. Return to the pot and add the coconut milk and a generous amount of salt and pepper. Keep on the heat for an additional 10-15 minutes to let the flavours develop.
  5. Toast the sourdough then serve the soup hot, topped with coriander and chilli flakes. Enjoy!


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