Pumpkin and kūmara soup

A tasty lunch or quick evening meal. This soup can also be made in the slow cooker.
Ingredients
  • 1 kilogram pumpkin, peeled and chopped
  • 2 medium kūmara, peeled and chopped
  • 1 large onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 teaspoon curry powder, use more or less to taste
  • 4 cups water
  • 3 teaspoons vegetable or chicken stock powder
  • 1/2 cup low-fat milk
Method
  1. 1. Add onion, garlic and curry powder to large pot with a little oil. Fry until onion is cooked, but not brown.
  2. 2. Add pumpkin, kūmara, water and stock powder.
  3. 3. Bring to the boil and simmer for about 15 to 20 minutes or until vegetables are very soft and mushy.
  4. 4. Remove soup from heat.
  5. 5. Stir in milk and purée soup with stick blender, mash with a potato masher, or blend in a food processor.
  6. 6. If necessary, gently reheat before serving.
  7. 7. Serve with toasted wholegrain bread.
  8. Slow cooker instructions:
  9. 1. Turn slow cooker onto LOW to pre-warm while you prepare the ingredients.
  10. 2. Heat oil in a large frying pan. Add onion, garlic and curry powder. Cook for 1-2 minutes.
  11. 3. Into the slow cooker put pumpkin, kūmara, water, stock powder and onion mixture. The water should just cover the vegetables.
  12. 4. Give a good stir and cover with lid.
  13. 5. Cook on LOW for 6-7 hours or on HIGH for 4 hours without lifting the lid.
  14. 6. Add milk and purée soup with stick blender, mash with a potato masher, or blend in a food processor.
  15. 7. Return to the slow cooker to keep warm until ready to serve.
  16. 8. Serve with toasted wholegrain bread.
Notes
- If you are short of time, cut pumpkin and kūmara into smaller pieces to cook quicker. - This soup also freezes well, so make extra and freeze for a fast, easy meal another day. If freezing, do not add milk. Freeze soup without milk. Defrost soup, gently reheat, then stir in milk before serving.