Description
A silky, aromatic kumara (sweet potato) soup enriched with coconut cream, warm spices, and fresh ginger. Naturally creamy, comforting, and topped with crunchy toasted pumpkin seeds for the perfect finish.
Ingredients
- Soup:
- 1 kg golden kumara, peeled and chopped
- 1 tablespoon oil
- 1 onion, diced
- 1 teaspoon curry powder
- 4 cloves garlic, crushed
- 2 teaspoons fresh grated ginger
- 1 chicken stock cube (or vegetable for vegetarian)
- 3 cups boiling water
- 400 ml coconut cream (reserve 1/4 cup for topping)
- 1/4 teaspoon chilli flakes (optional)
- 2 teaspoons salt
- Toasted pumpkin seeds:
- 1/4 cup pumpkin seeds
- 1/2 teaspoon whole cumin seeds
- To serve:
- Crusty bread
- Fresh coriander (optional)
Instructions
- Heat oil in a large pot over medium heat. Cook the onion for 3–4 minutes until softened.
- Add curry powder and sauté briefly until fragrant.
- Stir in garlic and ginger; cook 1 minute more.
- Add kumara. Dissolve the stock cube in 3 cups boiling water and pour into the pot along with coconut cream (minus reserved amount), chilli flakes, and salt.
- Bring to a boil, reduce to low-medium heat, and simmer for about 20 minutes until kumara is tender.
- Meanwhile, toast pumpkin seeds and cumin seeds in a dry pan until golden. Season with a pinch of salt and add a drop of oil to help it adhere.
- Blend soup with a stick blender until smooth (cool slightly first if using a jug blender).
- Taste and adjust seasoning as needed.
- Serve topped with toasted seeds, a swirl of reserved coconut cream, and coriander.
Notes
- Add lime juice for brightness.
- Stir in smoked paprika for deeper flavor.
- Use vegetable stock to make it fully vegan.
- Swap kumara for pumpkin or butternut squash.
- Add chickpeas for more protein.
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 9g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
