âKÄore te kÅ«mara e kÅrero mÅ tona ake rekaâ speaks to humbleness. The kÅ«mara does not speak of its own sweetness. KÅ«mara softens and sweetens a regular pumpkin soup beautifully. These bowls of golden goodness are a true celebration of our national vegetable. Â
Serves 6-8 Â
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IngredientsÂ
1 large onion, dicedÂ
3 cloves garlic, diced Â
2 tablespoons olive oil Â
2 teaspoons turmericÂ
1 teaspoon fresh grated ginger Â
1 small butternut pumpkin, peeled and chopped roughly Â
500g yellow or orange kÅ«mara, peeled and chopped roughly Â
4 cups vegetable stock or waterÂ
1 cup coconut milk Â
Salt and pepper to season Â
6-8 teaspoons sour cream to serve Â
6-8 teaspoons pesto to serve Â
Bread to serveÂ
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MethodÂ
In a large saucepan, gently fry the onion and garlic in olive oil for 5 minutes. Add turmeric, ginger, pumpkin, kÅ«mara and stock. Bring to a boil then simmer for 30 minutes or until vegetables are soft. Â
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. Â
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PestoÂ
IngredientsÂ
A few big handfuls fresh watercress, rocket or basilÂ
ÂŒ cup roasted almonds, cashews or walnutsÂ
Juice from one lemon Â
ÂŒ teaspoon sea salt Â
ÂŒ- Âœ cup olive oilÂ
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MethodÂ
Use a food processor to blend together whatever greens and nuts youâre using,, lemon juice and salt. Drizzle in the olive oil until you have a chunky sauce consistency. Taste and adjust seasoning.Â
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