This Roast Pumpkin & Kumara Soup is the ultimate cosy dish, perfect for crisp autumn days and chilly evenings. Made with sweet, caramelized roasted pumpkin and kumara, blended into a smooth and creamy texture.
Ingredients:
1kg pumpkin, peeled and chopped
2 medium kumara peeled and chopped
1 onion, diced
3 cloves garlic, minced
4 cups vegetable stock
1 cup cream
1 tsp ground cumin
1/2 tsp ground nutmeg
1 tbsp olive oil
Salt & pepper to taste
Fresh herbs for garnish
Method:
Preheat oven to 200°C. Toss the chopped pumpkin and kumara with olive oil, salt, and pepper. Spread on a baking tray and roast for 25-30 minutes until golden and tender.
In a large pot, heat a little oil and sauté the onion and garlic until soft and fragrant.
Add the roasted pumpkin and kumara to the pot along with the vegetable stock, cumin, and nutmeg. Simmer for 10 minutes.
Use a blender or stick blender to puree the soup until smooth. Stir in the cream and adjust seasoning to taste.
Serve hot, garnished with pumpkin seeds, a drizzle of cream, and fresh herbs. Enjoy with a side of crusty bread!
Pro Tips:
Coconut milk gives a creamy, slightly sweet finish, while cream or Greek yogurt will add a richer, more indulgent texture
Add a pinch of smoked paprika or chili flakes for a little kick, or stir in fresh ginger for extra warmth and immune-boosting benefits.
This soup freezes beautifully! Store in airtight containers for up to 3 months and reheat when needed for an easy, comforting meal.
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