So I know we are almost through winter but with a month still to go and spring in New Zealand is not always the warmest, I thought I would let you all know my favorite soup that I have been having all winter. Its healthy and vegan If you make it without the stock cubes. It's one of my most favourite thing to make ahead of time then freeze it for lunches or when you cant be bothered cooking.

Curried Pumpkin and Kumera soup.

This makes such an quick easy meal served with some crusty bread, this can be made smoother and more watered down by adding more water and using a blender, but for my own personal preference I love my soups to be thick. Kumera is New Zealand sweet potato, so instead just use sweet potato if you cant find Kumera in your stores. 



Ingredients.         Serves 2

1 Tbls olive oil
1 medium onion, diced
1-2 tsp curry powder (vary quantity to taste, I like it spicy so sometimes I put 3 tsp)
400g peeled and seeded pumpkin or butternut squash
250g kumera or sweet potato peeled
1/2 a leek, chopped (optional)
1 1/2 cups hot water
1 tsp chicken or vegetable stock
1/2 cup coconut cream (leave some for garnish)



STEP ONE: 
Prepare all of vegetables by chopping them all up before you start cooking. Trust me you'll end up with burnt onions if you don't. Cut kumera and Pumpkin in to chunks 2-3cm Thick. 

STEP TWO: 
Heat the oil in a very large pot, then add the roughly diced onion and leek and cook, stirring occasionally, until the onions and leek have softened and caramelized slightly.



STEP THREE:
Add the curry powder and cook for 1-2 minutes longer stirring frequently.

STEP FOUR:
Add all of your Kumera and Pumpkin to the pot along with the water and the stock cubes. Stir till combined, then cover the pot with the lid and let it simmer for 25 - 30 minutes, or unit pumpkin and kumera are soft.



STEP FIVE:
Take a stick blender or a appropriate sized soup blender, blend until smooth and there are not more lumps.

 STEP SIX:
Return to processed soup back into the pot, then add the coconut cream and salt for taste. Mix thoroughly,
If you want it a bit more running add more water and pour it back in to the blender till it is a your preferred consistency.



Serve immediately garnished with a swirl of cream, parsley and a side of bread.