“Kāore te kūmara e kōrero mō tona ake reka” speaks to humbleness. The kūmara does not speak of its own sweetness. Kūmara softens and sweetens a regular pumpkin soup beautifully. These bowls of golden goodness are a true celebration of our national vegetable. 

Serves 6-8 



Ingredients

1 large onion, diced

3 cloves garlic, diced 

2 tablespoons olive oil 

2 teaspoons turmeric

1 teaspoon fresh grated ginger  

1 small butternut pumpkin, peeled and chopped roughly 

500g yellow or orange kūmara, peeled and chopped roughly 

4 cups vegetable stock or water

1 cup coconut milk 

Salt and pepper to season 

6-8 teaspoons sour cream to serve 

6-8 teaspoons pesto to serve 

Bread to serve



Method

In a large saucepan, gently fry the onion and garlic in olive oil for 5 minutes. Add turmeric, ginger, pumpkin, kūmara and stock. Bring to a boil then simmer for 30 minutes or until vegetables are soft. 

Use an immersion blender or food processor to blend to smooth, return to the saucepan and taste for seasoning. Add salt and pepper to taste. Pour in coconut milk and bring to the heat then serve in bowls with a dollop of sour cream and pesto on each. Serve with bread. 

Pesto

Ingredients

A few big handfuls fresh watercress, rocket or basil

¼ cup roasted almonds, cashews or walnuts

Juice from one lemon 

¼ teaspoon sea salt  

¼- ½ cup olive oil



Method

Use a food processor to blend together whatever greens and nuts you’re using,, lemon juice and salt. Drizzle in the olive oil until you have a chunky sauce consistency. Taste and adjust seasoning. 



LISTEN ABOVE

“Kāore te kūmara e kōrero mō tona ake reka” speaks to humbleness. The kūmara does not speak of its own sweetness. Kūmara softens and sweetens a regular pumpkin soup beautifully. These bowls of golden goodness are a true celebration of our national vegetable.  
Serves 6-8  
 
Ingredients 
1 large onion, diced 
3 cloves garlic, diced  
2 tablespoons olive oil  
2 teaspoons turmeric 
1 teaspoon fresh grated ginger   
1 small butternut pumpkin, peeled and chopped roughly  
500g yellow or orange kūmara, peeled and chopped roughly  
4 cups vegetable stock or water 
1 cup coconut milk  
Salt and pepper to season  
6-8 teaspoons sour cream to serve  
6-8 teaspoons pesto to serve  
Bread to serve 
  
Method 
In a large saucepan, gently fry the onion and garlic in olive oil for 5 minutes. Add turmeric, ginger, pumpkin, kūmara and stock. Bring to a boil then simmer for 30 minutes or until vegetables are soft.  
Use an immersion blender or food processor to blend to smooth, return to the saucepan and taste for seasoning. Add salt and pepper to taste. Pour in coconut milk and bring to the heat then serve in bowls with a dollop of sour cream and pesto on each. Serve with bread.  
 
<h3>Pesto </h3>
Ingredients 
A few big handfuls fresh watercress, rocket or basil 
¼ cup roasted almonds, cashews or walnuts 
Juice from one lemon  
¼ teaspoon sea salt   
¼- ½ cup olive oil 
  
Method 
Use a food processor to blend together whatever greens and nuts you’re using,, lemon juice and salt. Drizzle in the olive oil until you have a chunky sauce consistency. Taste and adjust seasoning. 
 
LISTEN ABOVE

Jack Tame’s crisp perspective, style and enthusiasm makes for refreshing and entertaining Saturday morning radio on Newstalk ZB.

News, sport, books, music, gardens and celebrities – what better way to spend your Saturdays?

Jack Tame’s crisp perspective, style and enthusiasm makes for refreshing and entertaining Saturday morning radio on Newstalk ZB. News, sport, books, music, gardens and celebrities – what better way to spend your Saturdays?

Jack Tame’s crisp perspective, style and enthusiasm makes for refreshing and entertaining Saturday morning radio on Newstalk ZB.News, sport, books, music, gardens and celebrities – what better way to spend your Saturdays?