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Coconut, pumpkin and kumara soup

Serves 4
Prep time: 20 mins
Cooking time: 1 hour

"My love for pumpkin soup started at my mothers house where pumpkin soup, cheesy bread and sour cream was a favourite winter dish. I Love cooking it for myself, freezing it and eating it for lunch or dinner. This is a light creamy version with all the best bits of classic and contemporary recipes."

  • Soup
  • Bacon
  • Kumara
  • Pumpkin



  • 1 small onion
  • 2 cloves garlic
  • 1/4 pumpkin
  • 1 peeled kumara
  • 1 peeled potato
  • 2 rashers of streaky bacon
  • 1 small knob of butter
  • 2 teaspoons curry powder
  • 1 cup chicken stock
  • 1 400ml tin of coconut cream
  • Oil
  • Salt and pepper
  1. Heat oven to 180 degrees C.
  2. Roughly chop vegetables and bacon into small cubes.
  3. Place pumpkin and kumara onto an ovenproof dish in a single layer, cover with oil, salt and pepper and roast for half an hour.
  4. Remove pumpkin from oven and cool on bench.
  5. Melt butter with curry powder in the bottom of a sauce pan, add sliced onion and garlic and soften.
  6. Add bacon and cook for a minute.
  7. Put the rest of the vegetables in the saucepan and cook for another minute.
  8. Add chicken stock, bring to the boil.
  9. Reduce the heat and simmer until all vegetables are soft enough to puree.
  10. Use a blender stick to puree the soup as best you can, thin with coconut cream. Season to taste.
  11. Serve with a dollop of sour cream and cheesy toast soldiers.