Kumara And Pumpkin Recipes

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PUMPKIN & SWEET POTATO (KUMARA) SOUP

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.

Provided by bandkh1

Categories     Yam/Sweet Potato

Time 40m

Yield 1 1/2 litres, 4-6 serving(s)

Number Of Ingredients 11



Pumpkin & Sweet Potato (Kumara) Soup image

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.

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

CURRIED PUMPKIN, KUMERA AND BACON SOUP

Posted for ZWT. A recipe from NZ chef Alison Holst which we've made several times and loved. Kumera is the Maori word for sweet potato

Provided by Helen Hes

Categories     Yam/Sweet Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10



Curried Pumpkin, Kumera and Bacon Soup image

Steps:

  • Peel the pumpkin, remove the seeds and cut into 5cm/2" cubes. Cut bacon into short strips.
  • Brown bacon over moderate heat in a large soup pot adding some of the butter if the bacon looks like sticking. Remove half the bacon and set aside to use as a garnish. Add the remaining buter, onions, garlic and curry powder and cook till the onion is lightly browned and transluscent. Add the pumpkin, kumera and water. Cover the put and cook till the pumpkin and kumera are tender.
  • Puree soup in a food processor or blender, or mash the vegies. Thin with a bit of water, milk or cream if needed and season to taste.
  • Serve, topped with the reserved bacon.

500 g pumpkin or 500 g butternut squash
3 slices bacon
2 tablespoons butter
2 onions, finely chopped
2 garlic cloves, minced
1 teaspoon curry powder
1 medium kumara, cut into 5cm/2-inch cubes
2 cups water
extra water, milk or cream, if needed
salt and pepper

KUMARA AND PUMPKIN SOUP

Make and share this Kumara and Pumpkin Soup recipe from Food.com.

Provided by asharpe2

Categories     Pumpkin

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 12



Kumara and Pumpkin Soup image

Steps:

  • Chop and saute onions, garlic, curry powder in oil.
  • Add chopped bacon.
  • Add cubed peeled pumpkin, potatoes, kumara.
  • Add water and lentils.
  • Simmer 45 mins.
  • Puree.
  • Add salt and coconut cream.

Nutrition Facts : Calories 297.3, Fat 13.5, SaturatedFat 4, Cholesterol 17, Sodium 1118.6, Carbohydrate 36.9, Fiber 5, Sugar 5.3, Protein 9.3

2 onions
1 teaspoon minced garlic clove
1/2 teaspoon curry powder
1 tablespoon canola oil
200 g bacon
1 kg pumpkin
400 g kumara (sweet potato, 1 large one)
400 g potatoes
5 cups water
1/2 cup red lentil
1 tablespoon salt
4 tablespoons light coconut cream

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