Perfect Pumpkin & Kumara Soup

Prep time: 10 mins
Cook time: 25 mins
Serves: 6

​A yummy winter soup that everyone will love. Serve with some crusty bread… and for a little extra magic, add a swirl of coconut, a few green leaves of coriander and lastly a sprinkle of diced salami or bacon.

Ingredients
       1 tbsp butter
       1 tbsp oil
       1 onion, diced
       4 cloves garlic
       5cm knob of ginger, grated
       1 carrot
       2 stalks of celery
       1 orange capsicum
       ½ pumpkin
       1 orange kumara
       2 chicken stock cubes
       ½ can coconut cream
       ½ tsp nutmeg
       Garnish (optional)
       4 tbsp Coconut cream (enough to swirl on top of each bowl)
       Few sprigs of Coriander
       4 tbsp Salami – diced (fried bacon would do the trick too) Leave out for vegetarians.

Instructions

1. Heat saucepan on medium add butter and oil. Add onions and cook 5 minutes, add garlic and ginger and combine. After a minute or so add carrot, celery and capsicum.
2. After about 3 minutes add pumpkin & kumara and sauté for 2 minutes. Add chicken stock and enough water to cover vegetables then bring to the boil.
3. Reduce heat to simmer and cook until pumpkin and kumara soft. Remove from heat and using a stick blender blend.
4. Return to heat and add ½ can coconut cream and season with some salt to taste. Grate over the nutmeg, remove from the heat and blend one more time.
5. Serve in bowls. For a little extra magic, add a swirl of coconut, a few green leaves of coriander and lastly a sprinkle of diced salami or bacon.(leave out last sprinkle for vegetarians)

Recipe created by Brett McGregor