Curry Pumpkin & Kumara Soup

As the days turn crisp and the evenings call for cozy comforts, there’s nothing quite like a steaming bowl of homemade soup to nourish the soul and warm you from the inside out. One of my absolute favourites during the cooler months is this Pumpkin and Kumara Soup with Coconut and Curry—a vibrant, velvety blend that’s equal parts comforting and full of flavour.

This recipe is inspired by classic New Zealand ingredients and a love for big, bold flavours. It uses hearty roasted kumara (sweet potato) and pumpkin, gently spiced with curry powder and mellowed out with creamy coconut cream. It’s finished with a generous handful of fresh coriander and a sprinkle of chilli for a little kick. Best of all, it’s as wholesome as it is delicious—and perfect for meal prepping or feeding a crowd.

Whether you're looking for a nourishing weeknight dinner or something special to serve with a rustic loaf of sourdough, this soup will quickly become a go-to in your kitchen.

Pumpkin & Kumara Soup with Coconut and Curry

Ingredients

• ½ large pumpkin (about 900g), peeled and chopped into small pieces

• 2 large red or orange kumara, peeled and chopped

• 2 large onions, chopped

• 1 tbsp curry powder

• 2 litres of chicken or vegetable stock

• 1 can (400ml) coconut cream

• A large bunch of fresh coriander, chopped

• Chilli flakes, to serve

• Salt and pepper, to taste

• Sourdough bread, to serve

Method

1. Boil the Pumpkin & Kumara:

   • Add the chopped pumpkin and kumara to a large pot with the stock.

   • Bring to a boil, then reduce heat and simmer until the vegetables are very soft (about 20–25 minutes).

2. Sauté the Onions & Spices:

   • While the root veg simmers, heat a little oil in a frying pan.

   • Add the chopped onions and cook gently until soft and translucent.

   • Sprinkle over the curry powder and stir for a minute to release the aromatics.

3. Combine & Blend:

   • Add the softened onions and curry mixture to the soup pot.

   • Use a stick blender or food processor to blend the soup until completely smooth. (Let cool slightly first if using a blender for safety.)

4. Stir in Coconut & Season:

   • Pour in the coconut cream and most of the chopped coriander.

   • Stir well, simmer gently for a few minutes, and season with salt and pepper to taste.

   • For a thinner soup, add extra stock or water.

5. Serve:

   • Ladle into bowls, sprinkle with extra coriander and chilli flakes.

   • Add a swirl of coconut cream if desired.

   • Serve hot with sourdough on the side for dipping.

Tips

• Roasting option: For even more depth, you can toss the pumpkin and kumara in oil and roast at 200°C until golden before blending into the soup.

• Make ahead: This soup keeps well in the fridge and freezes beautifully for up to 3 months.

• Garnishes: Try with a little toasted pumpkin seeds, or crispy bacon bits for extra crunch and richness.