Kumara, Pumpkin and Apple Soup


Taste sensation. 'Nuff said.

Prep Time: 20 minutes

Cook Time: 45 minutes


  • 1 medium butternut pumpkin, cubed
  • 1 large kumera, cubed
  • 3 carrots, chopped
  • 3 apples, cubed
  • 1 red onion, chopped
  • 2 stalks celery, chopped
  • 4C chicken or vege stock
  • 2 cinnamon sticks (or 2t ground cinnamon)
  • 3 cloves garlic, minced
  • 2T ginger, minced
  • 3T honey
  • Salt and pepper

1. In a large bowl toss pumpkin, kumera, apples, half of the red onion and half of the chopped carrots with the ginger and garlic. Swirl in a bit of olive oil and a sprinkling of salt and pepper. 2. Roast in a preheated oven at 200 degrees C for 35-45 minutes or until pieces have softened and browned. Set aside once done. 3. As vegetables roast, mix celery, and remaining carrots and red onions in a deep pot. Swirl in a tad more olive oil and heat over a medium high flame, stirring to make sure vegetables brown but don't burn. 4. Once veggies in the pot have begun to go translucent (approx 5-10 minutes), pour in stock and add cinnamon sticks. Bring to boil, then reduce to a simmer and cover. Allow to cook until carrots and celery are soft but not mushy (approx 10-15 mins). 5. Spoon roasted vegetables into simmering vegetables, pour in honey and stir just until everything is just incorporated. Pull out cinnamon sticks. Ladle into a blender or food processor (or use a stick blender) and blend until the soup reaches your preferred consistency. You can add more stock if you prefer a very smooth, puréed soup. 6. Salt and pepper to taste and serve with a healthy sprinkling of parsley.