Prep 20 mins
Cook 20 mins
Posted for ZWT. A recipe from NZ chef Alison Holst which we've made several times and loved. Kumera is the Maori word for sweet potato
- 500 g pumpkin or 500 g butternut squash
- 3 slices bacon
- 2 tablespoons butter
- 2 onions, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon curry powder
- 1 medium kumara, cut into 5cm/2-inch cubes
- 2 cups water
- extra water, milk or cream, if needed
- salt and pepper
- Peel the pumpkin, remove the seeds and cut into 5cm/2" cubes. Cut bacon into short strips.
- Brown bacon over moderate heat in a large soup pot adding some of the butter if the bacon looks like sticking. Remove half the bacon and set aside to use as a garnish. Add the remaining buter, onions, garlic and curry powder and cook till the onion is lightly browned and transluscent. Add the pumpkin, kumera and water. Cover the put and cook till the pumpkin and kumera are tender.
- Puree soup in a food processor or blender, or mash the vegies. Thin with a bit of water, milk or cream if needed and season to taste.
- Serve, topped with the reserved bacon.
Damn this looks good...I am going to try it this weekend...but I just know its going to be yummy so I'm rating it now!
We just ate this for our lunch. I doubled the curry powder and used stock rather than water-I'm so glad I did as I think the flavour would have been lacking otherwise. I think the addition of a little celery along with the onions and a fresh herb to finish would lift this soup further; (fresh coriander would be my choice with the curry flavour). I thinned the soup with a little extra water and served with a dollop of sour cream.
OH BOY!!! We have ourselves a winner here! This could not have been easier or tastier. I added a bit of cream at the end and it worked a treat. I'm pretty sure that based on the moans of pleasure around the table, this one is going to be a regular right through the winter. Made on behalf of the Genies of Gourmet for Zingo, ZWT 5. Thanks for posting.