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…

One 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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