Pumpkin Soup with Extras

July 5, 2019

This soup happened because I had half a pumpkin to use up. It was far too wet to go out and get any extra ingredients from the shop, so it was a matter of using what was in the vege bin and the pantry.

The outcome was really nice! I recommend the pumpkin and kumara mix as a basis, but you may wish to throw in whatever else is lurking in your own fridge and see what you get...


1In a large soup pot, sauté the onions gently in the oil until they’re soft.

2Add the spices and stir for about 30 seconds.

3Add the water or stock, then add the tomato paste and tomato sauce and mix thoroughly

4Add all the vegetables and bring to the boil

5Reduce the heat to a simmer and cook, covered, stirring occasionally, for about 45 minutes, or until the vegetables are soft

6Push the mix through a large sieve, using a wooden spoon to avoid damaging the sieve, or alternatively whizz the mixture in a food processor (I find a sieve is more reliable and a lot less messy!)

7Adjust the seasoning to suit and bring back to the boil before serving.


2 medium onions, peeled and finely diced

3 Tbsp mild cooking oil

½ tsp curry powder

1 tsp ground fenugreek (one of my favourites so I always have some in the spice cupboard – you may have other preferences)

1.5 litres hot water or stock (I use Massel ‘chicken’ flavour, which is actually vegetarian)

2 Tbsp tomato paste

¼ to ½ cup tomato sauce – home-made is great, but otherwise use a salt-reduced commercial version

½ medium pumpkin, seeded and peeled and chopped into roughly 2cm cubes

3 medium kumara, peeled and chopped into roughly 2cm cubes

1 large carrot, grated

2 or 3 stalks of celery, finely chopped

2019-07-05T13:40:30+00:00 0 Comments

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