Pumpkin and Kumara Curry Soup

Submitted by 1crazypotato

"I have only made this soup once, but it was delicious. It is an interesting soup, with a blend of curry and basil. I got it from a New Zealand health food book."

 

• Ready In: 50mins
• Ingredients: 9
• Serves: 5-6

ingredients

• 750 g peeled pumpkin
• 550 g peeled kumara (sweet potato)
• 6 cups water
• 1 teaspoon turmeric
• 1 tablespoon ground coriander
• 1 tablespoon garam masala
• 2 teaspoons curry powder
• 2 teaspoons salt
• 1 tablespoon dried basil

directions

1. Chop the pumpkin and kumara into 3cm dice. Place in a large saucepan with all remaining ingredients.
2. Bring to the boil and simmer for 25-30 minutes, stirring once or twice.
3. Mash thoroughly with a potato masher.
4. Serve with yougurt and a sprinkle of coriander or parsley.

Reviews

[karen in tbay]

I used your recipe for the base of using up frozen pureed pumpkin and a bag of zuke coleslaw. Didn't have the garam masala so I tossed in dashes of cumin, cinnamon.....I was surprised the children liked it since the spices were a change from the normal garlic, oniony flavors of most of our dishes that we cook. I also used chicken broth and added in some sour cream. Its the next day and I always revamp leftovers and so I added a can of tomatoes to this pureed soup and it was wonderful.