Pumpkin & Kūmara Soup

Stove top instructions

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

Slow cooker instructions

1. Turn slow cooker onto LOW to pre-warm while you prepare the ingredients.
2. Heat oil in a large frying pan. Add onion, garlic and curry powder. Cook for 1 to 2 minutes.
3. Into the slow cooker put pumpkin, kūmara, water, stock powder and onion mixture. The water should just cover the vegetables.
4. Give a good stir and cover with lid.
5. Cook on LOW for 6 to 7 hours or on HIGH for 4 hours without lifting the lid.
6. Add milk and puree soup with stick blender, mash with a potato masher, or blend in a food processor.
7. Return to the slow cooker to keep warm until ready to serve.
8. Serve with toasted wholegrain bread.