Soups with kūmara
Perfect Pumpkin & Kūmara Soup
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 kūmara
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.
Method
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.
After about 3 minutes add pumpkin & kūmara and sauté for 2 minutes. Add chicken stock and enough water to cover vegetables then bring to the boil.
Reduce heat to simmer and cook until pumpkin and kūmara soft. Remove from heat and using a stick blender blend.
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.
Serve in bowls. For a little extra magic, add a swirl of coconut cream, a few green leaves of coriander, and lastly a sprinkle of diced salami or bacon.
Serves 6. Recipe created by Brett McGregor.
Creamy Indian Spiced Kūmara Soup
Ingredients
1kg orange kūmara
2 tablespoons, peanut oil
1 medium-sized onion, peeled and chopped finely
2 garlic cloves, minced
1 tablespoon root ginger, minced
1 pinch cayenne pepper
1 cinnamon stick
1 teaspoon ground coriander seeds
1 teaspoon ground cumin
1 litre orange juice, filtered
2 large tomatoes, cored and roughly chopped
300ml cream
Salt to taste
Greek yoghurt, chives and paprika to garnish.
Method
Heat the oil in a large pot. Sweat the onion, garlic, ginger and spices on a gentle heat for about 15 minutes. Stir in the orange juice and tomatoes and bring to a simmer.
Meanwhile, peel the kūmara and wash it well. Dice the kūmara roughly and add it to the soup.
Simmer for 30 minutes until the kūmara is soft, topping up with water if there is not enough liquid to cover the kūmara. Set aside to cool.
Blend the soup with the cream in a food processor and season with salt. Pass through a fine mesh sieve. Heat and serve topped with greek yoghurt, chives and paprika.
Serves 6.