Best 6 Kumara Soup Recipes

PUMPKIN & SWEET POTATO (KUMARA) SOUP

Steps:

• Preheat oven to 400 deg. (C). Cook Potato and Pumpkin until browning on the edges. The browner they are, the more flavour they will have but it isn't necessary to completely cook them.
• Melt butter in large stockpot. Add onion, garlic and ginger and cook until onion is transparent. Add curry powder and cook for a minute or two.
• Add browned Pumpkin and Sweet Potato.
• Add chicken stock and bring to boil.
• Reduce heat and simmer until vegetables are cooked (approx 20 - 25 minutes).
• Cool slightly and then blend or puree soup.
• Return soup to pot.
• Add Light Evaporated Milk (or Coconut Cream if using) and season to taste with Salt and Pepper. Reheat until desired temperature is reached.
• Top with sour cream or yoghurt if desired and serve with roll.

SWEET POTATO SOUP (CURRIED KUMARA SOUP)

Steps:

• In a large saucepan sauté onion, garlic, ginger and curry in butter over medium heat until onion is softened, about 5 minutes. Add the sweet potato and cook 1 or 2 minutes without browning. Add the stock and cover. Cook about 10 minutes, until tender.
• Puree the soup with an immersion blender, if available. If not pour solids into a regular blender and puree. Return to pot and thin with milk. Only add enough milk until soup reaches desired consistency.
• When ready to serve, ladle soup into serving bowls. Swirl in a tablespoon of cream or coconut milk into each bowl. Sprinkle a pinch of fresh minced cilantro or minced scallion on top.

NEW ZEALAND GOLD KUMARA, LEEK & BACON SOUP

Steps:

• Peel, cut in chunks kumara and boil until soft in stock liquid, along with grated carrot, curry powder and salt.
• Do not discard the cooking liquid.
• In the meantime gently cook leek in the butter. Do not brown or it will lose it's sweetness.
• Put to one side and slightly brown off bacon.
• Once kumara is cooked, mash in the liquid, or use a food processor to puree.
• Add bacon and leek and cook gently for 15 minutes for flavours to meld.

CURRIED SWEET POTATO (KUMARA) & CORIANDER SOUP

Steps:

• Heat oil in saucepan over low heat. Add onion, garlic and curry powder cook, stirring, for 2 minutes.
• Add stock and mash and bring to the boil, stirring until smooth. Reduce heat and simmer for 10 minutes.
• Add sour cream and coriander and season to taste with salt and pepper.
• Served with warmed naan bread if desired.

GLUTEN FREE CREAM OF KUMARA & CELERY SOUP

Steps:

• Combine the celery, spinach, kumara and stock in a saucepan and simmer the vegetables until soft.
• Puree until smooth. I put the misture through a sieve to remove the celery strings.
• Melt the margarine in a large saucepan.
• Saute the onion, until tender. Stir in the flour. Gradually stir in the rice milk, cooking on low heat until thick.
• Slowly stir the puree into the white sauce.
• Season. Heat through without boiling then serve.

KUMARA SOUP

Steps:

• Melt the butter in a thick bottomed saucepan, add the onion and celery and cook gently for about 5 minutes until transparent.
• Stir in the flour, mixing it in carefully to ensure that no lumps of flour are left; continue cooking gently for another 5 minutes, taking care that the vegetables don't brown.
• Remove from heat and add the kumara, then slowly add the stock' stirring to mix all ingredients.
• Return pan to the heat and bring soup to the boil, add the bouquet garni then simmer for 45-50 minutes, stirring occasionally.
• Take the pan off the heat, remove the bouquet garni and any foam that has formed.
• Allow to cool slightly then liquidize soup in a blender.
• Add seasoning to taste then re-heat if necessary before serving.