Kumara Soup
The Quirky Foodster Team
Ingredients
- Kumara (orange sweet potato), peeled and cubed — 1 kg (2.2 lb)
- Onion, chopped — 1
- Garlic, minced — 2 cloves
- Curry powder — 1 tsp
- Butter — 3 tbsp
- Vegetable or chicken stock — 960 ml (32 fl oz)
- Cream — 120 ml (4 fl oz)
- Salt and pepper — to taste
- Chopped chives, to garnish
Method
- Melt the butter in a large pot and sauté the onion and garlic until softened.
- Stir in the curry powder, cooking briefly.
- Add the kumara and stock, and bring to a boil.
- Simmer for 20–25 minutes until the kumara is very tender.
- Blend until smooth, either in batches or directly in the pot with an immersion blender.
- Stir in the cream and season with salt and pepper.
- Warm through gently and garnish with chopped chives before serving.
Introduction: A smooth, gently spiced soup made from kumara (New Zealand sweet potato), a comforting starter reflecting a food long central to Māori and New Zealand cooking.
Cultural Background: Kumara has been cultivated in New Zealand since it was brought by early Polynesian settlers, and it remains one of the country's most beloved vegetables, this creamy soup a familiar way to enjoy its natural sweetness.
Tips: Cut the kumara into even pieces so it cooks through at the same rate. Blend thoroughly for the smoothest, creamiest texture.
Variations: Add a swirl of extra cream on top before serving for a decorative finish. Include a little grated ginger for extra warmth.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently on the stovetop over low heat, stirring, until warmed through.
FAQs:
Q: What is kumara?
A: A New Zealand variety of sweet potato, notable for its sweetness and cultural significance, brought by early Polynesian settlers.
Q: Can I use regular sweet potato instead?
A: Yes, regular sweet potato works as a substitute, though kumara has its own distinct, slightly different flavour.
- Kumara (orange sweet potato), peeled and cubed — 1 kg (2.2 lb)
- Onion, chopped — 1
- Garlic, minced — 2 cloves
- Curry powder — 1 tsp
- Butter — 3 tbsp
- Vegetable or chicken stock — 960 ml (32 fl oz)
- Cream — 120 ml (4 fl oz)
- Salt and pepper — to taste
- Chopped chives, to garnish
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