vegetarian
autumn
Spiced Pumpkin & Kumara Soup
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.
ingredients
- 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
method
- Peel and chop the pumpkin and kumara into roughly 2cm x 2cm pieces. Dice the onion.
- 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.
- Add the water and stock cubes then bring to a simmer. Simmer for 20-30 minutes until the pumpkin and kumara are soft.
- 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.
- Toast the sourdough then serve the soup hot, topped with coriander and chilli flakes. Enjoy!
Certified Organic
Certified Organic
