Kumara Soup — Print Recipe — The Culinary Codex

Velvety roasted kumara blended with coconut cream, ginger, and a hint of chilli, finished with toasted seeds and a swirl of cream.

Ingredients

1 Toss kumara cubes with olive oil, salt, and pepper. Roast at 200C for twenty-five minutes until caramelised and tender.
2 Saute onion, garlic, and ginger in a saucepan over medium heat until softened, about four minutes.
3 Add roasted kumara, chilli, and vegetable stock. Bring to a simmer and cook for ten minutes.
4 Blend until completely smooth using a stick blender or jug blender. Stir in coconut cream and warm through.
5 Season with salt and pepper to taste. Ladle into bowls and garnish with toasted pumpkin seeds and a swirl of coconut cream.

Did You Know?

Kumara was brought to New Zealand by Polynesian voyagers over 700 years ago and is now considered a quintessential Kiwi ingredient.