Kumara and Pumpkin Soup

🛒 Ingredients

• #Base Ingredients;
• 400 grams pumpkin — peeled, seeded and chopped
• 300 grams orange kumara (sweet potato) — peeled and chopped
• 1 medium onion — diced.. 2 cloves garlic — minced
• 1 tablespoon fresh ginger — grated.. 1 tablespoon olive oil
• 4 cups vegetable stock.. ½ teaspoon ground cumin
• ½ teaspoon ground coriander.. ¼ teaspoon turmeric
• Pinch of nutmeg or cinnamon.. ½ teaspoon sea salt.. ¼ teaspoon black pepper
• #Finish;
• ½ cup unsweetened plant-based milk — oat, almond or cashew
• 1 tablespoon lemon juice.. Extra virgin olive oil — for drizzling
• #Suggested Toppings (as pictured);
• Roasted cauliflower florets.. Crispy spiced lentils
• Fresh parsley or coriander leaves.. Chilli flakes — optional

👩‍🍳 Instructions

1. 1

   Sauté aromatics: Heat olive oil in a large pot over medium heat. Add onion and cook 5 minutes until soft and translucent. Add garlic and ginger — cook 1 minute more until fragrant.

2. 2

   Simmer: Add chopped pumpkin, kumara, cumin, coriander, turmeric, nutmeg, salt, pepper and vegetable stock. Bring to a gentle boil, then reduce heat to low. Cover and simmer 25–30 minutes until both pumpkin and kumara are completely tender and soft.

3. 3

   Blend: Remove from heat. Use an immersion blender or transfer carefully to a standard blender — blend until perfectly smooth and velvety. For an extra elegant texture, pass through a fine sieve if desired.

4. 4

   Finish: Stir in plant-based milk and lemon juice. Return to very low heat and warm gently — do not boil. Taste and adjust balance — add more salt for depth, lemon for brightness, or a pinch more spice to your liking.

5. 5

   Serve: Ladle into warm bowls. Drizzle lightly with olive oil and top generously with roasted cauliflower, crispy lentils and fresh herbs as desired. Enjoy hot.