Pumpkin and kumara soup

A great snack or a tasty lunch - and it's so easy to make. This soup freezes well, so make extra and freeze for a fast, easy meal another day.

Cooking directions

• Add onion, garlic and curry powder to large pot with a little oil. Fry until onion is cooked, but not brown.
• Add pumpkin, kumara, water and stock powder.
• Bring to the boil and simmer for about 15 to 20 minutes or until vegetables are very soft and mushy.
• Remove soup from heat.
• Puree soup with stick blender, mash with a potato masher, or blend in a food processor.
• Stir in milk.
• If necessary, gently reheat before serving.
• Serve with toasted wholegrain bread or toasted sandwiches.

Tip:

• If you are short of time, cut pumpkin and kumara into smaller pieces.
• If freezing, do not add milk. Freeze soup without milk. Defrost soup, gently reheat, then stir in milk before serving.

Ingredients

1 kilogram pumpkin, peeled and chopped

2 medium kumara

1 large onion, finely chopped

2 cloves garlic, finely chopped

1 teaspoon curry powder, use more or less to taste

4 cups water

3 teaspoons vegetable or chicken stock powder

1/2 cup low-fat milk