Pumpkin and Kumara Curry Soup

READY IN: 50mins
Recipe by 1crazypotato

I have only made this soup once, but it was delicious. It is an interesting soup, with a blend of curry and basil. I got it from a New Zealand health food book.

Top Review by karen in tbay

I used your recipe for the base of using up frozen pureed pumpkin and a bag of zuke coleslaw. Didn't have the garam masala so I tossed in dashes of cumin, cinnamon.....I was surprised the children liked it since the spices were a change from the normal garlic, oniony flavors of most of our dishes that we cook. I also used chicken broth and added in some sour cream. Its the next day and I always revamp leftovers and so I added a can of tomatoes to this pureed soup and it was wonderful.

Ingredients Nutrition


  1. Chop the pumpkin and kumara into 3cm dice. Place in a large saucepan with all remaining ingredients.
  2. Bring to the boil and simmer for 25-30 minutes, stirring once or twice.
  3. Mash thoroughly with a potato masher.
  4. Serve with yougurt and a sprinkle of coriander or parsley.

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