I have this cooking on the stove right now. It has become a real favourite with us and is cheap to make and filling. Kumara are a native sweet potato to New Zealand - if you're unable to find that any other sweet potato or pumpkin could be substituted, although the flavour may not be the same. Do not let the curry powder overpower the flavours in the soup. This is a yellow curry powder, the type our mothers would have used when we were children.
My Private Note
Units: US | Metric
- 1Peel, cut in chunks kumara and boil until soft in stock liquid, along with grated carrot, curry powder and salt.
- 2Do not discard the cooking liquid.
- 3In the meantime gently cook leek in the butter. Do not brown or it will lose it's sweetness.
- 4Put to one side and slightly brown off bacon.
- 5Once kumara is cooked, mash in the liquid, or use a food processor to puree.
- 6Add bacon and leek and cook gently for 15 minutes for flavours to meld.
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Nutritional Facts for New Zealand Gold Kumara, Leek & Bacon Soup
Serving Size: 1 (411 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 515.4
- Calories from Fat 238
- Total Fat 26.4 g
- Saturated Fat 9.5 g
- Cholesterol 68.9 mg
- Sodium 1520.3 mg
- Total Carbohydrate 42.7 g
- Dietary Fiber 5.5 g
- Sugars 10.5 g
- Protein 25.7 g