Silky pumpkin and kumara soup
Photo by Annabel Langbein media
This silky smooth soup is wonderfully soothing. You can take it in different flavour directions: for a Thai-style version add a spoonful of Thai curry paste and finish with fresh coriander, to make it Moroccan add a spoonful of ras el hanout or Moroccan spice mix and a garnish of dukkah, or to go French add a little grated orange zest and garnish with crispy fried sage leaves. If kūmara are expensive you can leave them out and use 1.6kg pumpkin.
- Place all ingredients except mascarpone or cream in a large pot, bring to a boil, cover and simmer until tender (10 minutes).
- Remove from heat. Add mascarpone or cream, if using, and blend to a smooth puree with a hand wand mixer.
- Adjust seasonings to taste and serve.
More of Annabel's winter soups