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Prep 15 mins
Cook 25 mins
This is Pumpkin Soup with the volume turned up. Pumpkin soup can be boring but the addition of Sweet Potato (Kumara), ginger and a touch of curry powder elevate this soup from bland to blissful. I own a Bakery and serve this soup to take out with a bread roll. It walks out the door every time I have it on offer! It's a great winter warmer and kind to the waistline as well. Please try it - you won't be disappointed.
- 500 g sweet potatoes, chopped (Kumara)
- 500 g pumpkin, chopped (use any kind)
- 1 liter chicken stock
- 1 medium onion, chopped
- 50 g butter
- 1 teaspoon curry powder
- 400 g lite evaporated milk or 400 g coconut cream
- 1 teaspoon fresh ginger, crushed
- 1 teaspoon garlic, crushed
- 1 teaspoon salt
- 1⁄2 teaspoon ground pepper
- 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.