Pumpkin Kumara Curry Soup


Off to the freezer it goes…

It doesn’t get any easier than this…thanks to TV1’s Good Morning show 5 June 2012.

Prep Time: 15 (possibly a little longer – there’s a ton of veges to peel)
Cook time: 45-60
Cost: $18 (where do these guys shop? By my reckoning, $2.50 for the pumpkin, $2.00 for the kumara, and $1.00 for the spuds – everything else was minor consumables from the pantry.)
Serves: 6 (I guess it all comes down to your definition of large for the pumpkin and kumara – this made enough for three, maybe fours times as many people – I had trouble finding a pot big enough for all the ingredients – Gran’s jam making bowl comes in handy once again!)


1 large pumpkin, peeled and diced
3 large kumara, peeled and diced
3 potatoes, peeled and diced
1 large onion, diced
3 tablespoon dry chicken or vegetable stock
2 litres of water
1 tablespoon of curry powder (had to double this to get the curry flavour to come through – probably three tablespoons would be closer to useful)
Salt & pepper (at least a tablespoon of salt – no tads or smidgens for this recipe, all big kid’s quantities)


Place all ingredients in a pot (apart from salt and pepper) and submerge the vegetables with water covering
them to the top.

Place on a low heat for 45-60 minutes until soft.

Use a potato masher or blender for a creamy effect.

Before serving, check the flavour add salt and pepper if needed.

Serve with garlic bread.


The pot on the left was heaped with the ingredients so I had to transfer everything to Gran’s jam pot on the right…

1 thought on “Pumpkin Kumara Curry Soup

  1. Point of reference…the Yoplait container holds enough soup for an easy four people…so the blue ice cream containers will be a family++ feed…


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