Best 3 Pumpkin Sweet Potato Kumara Soup Recipes

PUMPKIN & SWEET POTATO (KUMARA) SOUP

Steps:

• Preheat oven to 400 deg. (C). Cook Potato and Pumpkin until browning on the edges. The browner they are, the more flavour they will have but it isn't necessary to completely cook them.
• Melt butter in large stockpot. Add onion, garlic and ginger and cook until onion is transparent. Add curry powder and cook for a minute or two.
• Add browned Pumpkin and Sweet Potato.
• Add chicken stock and bring to boil.
• Reduce heat and simmer until vegetables are cooked (approx 20 - 25 minutes).
• Cool slightly and then blend or puree soup.
• Return soup to pot.
• Add Light Evaporated Milk (or Coconut Cream if using) and season to taste with Salt and Pepper. Reheat until desired temperature is reached.
• Top with sour cream or yoghurt if desired and serve with roll.

PUMPKIN & SWEET POTATO SOUP

Steps:

• Peel the sweet potatoes and pumpkin and cut into cubes of roughly the same size.
• In a large saucepan, melt the butter using a medium heat.
• Leaving the heat setting the same, add the onions and cook for 5 minutes.
• Add the pumplin, sweet potatoes, ginger, caraway seeds and stock.
• Season to taste, cover and simmer for 15-20 minutes until sweet potatoes and pumpkin is tender.
• Remove from heat and puree in batches in a food processor.
• Place in a clean suacepan, add honey and cinnamon.
• Bring to the boil then remove from heat.
• Add more seasoning if necessary.
• Top with cheese then serve.
• For a heartier meal cook you favourite pasta shapes for 5 minutes (so still firm), drain then add to the pureed soup.
• Simmer for 5 minutes and then serve.

ROASTED PUMPKIN, SWEET POTATO, AND CARROT SOUP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place carrots in a large roasting dish big enough to hold all the root vegetables. Drizzle with olive oil.
• Bake in the preheated oven for 10 minutes.
• Meanwhile, toss sweet potato with 1/4 tablespoon warm sunflower oil for 2 minutes to give it color. Add pumpkin and toss for 30 seconds. Add to carrots and roast until all vegetables are softened and the color has intensified, about 40 minutes.
• While vegetables are roasting, heat remaining 1/4 tablespoon sunflower oil in a large pot over medium-high heat. Add onion and cook for 2 minutes. Add garlic and cook until fragrant, about 1 more minute. Stir in cumin, turmeric, and harissa; cook for 1 minute.
• Remove vegetables from the oven and add to the pot. Pour in vegetable broth and bring to a boil. Reduce heat and simmer until vegetables are soft, about 10 minutes. Puree with an immersion blender to desired consistency. Season with salt and pepper.
• Sprinkle with cilantro to serve.