Curried Pumpkin Kumera And Bacon Soup Food

SWEET POTATO SOUP (CURRIED KUMARA SOUP)

Steps:

• In a large saucepan sauté onion, garlic, ginger and curry in butter over medium heat until onion is softened, about 5 minutes. Add the sweet potato and cook 1 or 2 minutes without browning. Add the stock and cover. Cook about 10 minutes, until tender.
• Puree the soup with an immersion blender, if available. If not pour solids into a regular blender and puree. Return to pot and thin with milk. Only add enough milk until soup reaches desired consistency.
• When ready to serve, ladle soup into serving bowls. Swirl in a tablespoon of cream or coconut milk into each bowl. Sprinkle a pinch of fresh minced cilantro or minced scallion on top.

PUMPKIN CURRY SOUP

Steps:

• Melt margarine and cook onion and garlic.
• Stir in the curry, salt, and pepper and cook for one minute.
• Add the broth and pumpkin, bring to a simmer, and cook uncovered for 20 minutes.
• Stir in evaporated milk just before serving.

PUMPKIN & BACON SOUP

Steps:

• In a large, heavy-bottomed pan, heat the oil with 25g butter. Add the onion and a pinch of salt and cook on a low heat for 10 mins or until soft. Add 60g bacon and cook for a further 5 mins until the bacon releases its fat. Then increase the heat to medium, add the pumpkin and stock and season. Bring to the boil, then reduce the heat to a simmer, cover with a lid and cook for about 40 mins until the pumpkin is soft. Pour in the cream, bring to the boil again and remove from the heat. Set aside some of the liquid, then blend the remaining pumpkin until smooth and velvety, adding liquid back into the pan bit by bit as you go (add more liquid if you like it thinner). Strain through a fine sieve, check the seasoning and set aside.
• Melt the remaining butter in a pan over a high heat and fry the rest of the bacon with black pepper for 5 mins. Divide the bacon between four bowls, reheat the soup and pour over. To serve, sprinkle over the pumpkin seeds and drizzle with maple syrup.

NEW ZEALAND GOLD KUMARA, LEEK & BACON SOUP

Steps:

• Peel, cut in chunks kumara and boil until soft in stock liquid, along with grated carrot, curry powder and salt.
• Do not discard the cooking liquid.
• In the meantime gently cook leek in the butter. Do not brown or it will lose it's sweetness.
• Put to one side and slightly brown off bacon.
• Once kumara is cooked, mash in the liquid, or use a food processor to puree.
• Add bacon and leek and cook gently for 15 minutes for flavours to meld.

CURRIED PUMPKIN, KUMERA AND BACON SOUP

Steps:

• Peel the pumpkin, remove the seeds and cut into 5cm/2" cubes. Cut bacon into short strips.
• Brown bacon over moderate heat in a large soup pot adding some of the butter if the bacon looks like sticking. Remove half the bacon and set aside to use as a garnish. Add the remaining buter, onions, garlic and curry powder and cook till the onion is lightly browned and transluscent. Add the pumpkin, kumera and water. Cover the put and cook till the pumpkin and kumera are tender.
• Puree soup in a food processor or blender, or mash the vegies. Thin with a bit of water, milk or cream if needed and season to taste.
• Serve, topped with the reserved bacon.

PUMPKIN & SWEET POTATO (KUMARA) SOUP

Steps:

• Preheat oven to 400 deg. (C). Cook Potato and Pumpkin until browning on the edges. The browner they are, the more flavour they will have but it isn't necessary to completely cook them.
• Melt butter in large stockpot. Add onion, garlic and ginger and cook until onion is transparent. Add curry powder and cook for a minute or two.
• Add browned Pumpkin and Sweet Potato.
• Add chicken stock and bring to boil.
• Reduce heat and simmer until vegetables are cooked (approx 20 - 25 minutes).
• Cool slightly and then blend or puree soup.
• Return soup to pot.
• Add Light Evaporated Milk (or Coconut Cream if using) and season to taste with Salt and Pepper. Reheat until desired temperature is reached.
• Top with sour cream or yoghurt if desired and serve with roll.