Pumpkin Kumera Soup

Soup is a perfect dinner idea for a cold winter’s day and this pumpkin kumera soup recipe certainly hits the spot! It’s even Hubby approved which is really saying something because he’s not much of a soup guy.


Ingredients

  • 1 large pumpkin (or the equivalent in small ones)
  • 3 kumaras
  • 4 vegetable stock cubes
  • water ( just enough to cover the vegetables)
  • 1 onion
  • 1 tin lite coconut cream
  • 1 tin evaporated milk
  • 1 tablespoon salt
  • 1 tablespoon cracked pepper
  • 1 teaspoon yellow mustard seeds
  • 1 teaspoon ground ginger

"amummyslifenz" "recipe" "pumpkin kumera soup"
Pumpkin Kumara Soup

Directions

  1. Peel the skins off the pumpkin and kumara and chop into cubes.
  2. Put the chopped vegetables into a large pot and pour just enough water to cover them.
  3. Dice the onion and add to pot.
  4. Add the stock cubes. (Tip: I crumble the cubes up for easier absorption.)
  5. Cover pot and allow to cook for 30-40 minutes on high until vegetables are soft.
  6. Remove from heat and blend together in a blender until smooth.
  7. Return to pot and add coconut cream, evaporated milk, salt, pepper, mustard seeds and ginger. Stir.
  8. Simmer on low heat for 30 minutes, stirring occasionally to avoid burning.
  9. Serve with cheese toasties or other suitable accompaniment.