A sweet and creamy soup made from onion, curry powder, garlic, ginger, chicken stock, golden kumara, coconut cream and toasted pumpkin seeds. Easily freeze leftovers for another day.
This recipe for Creamy Coconut and Kumara Soup is the perfect balance between sweet, salty and creamy. To achieve this lovely flavour combination, it's important to use golden/orange kumara as this is naturally sweeter and less starchy than purple kumara. If you love a creamy vegetable soup as much as me, be sure to check out our super-popular Creamy Tomato Soup and Leek and Potato Soup!
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Ingredient notes:
- Kumara: Golden kumara is naturally very sweet, which gives the soup a rich, comforting flavour without needing extra sugar.
- Coconut cream: Adds creaminess and a subtle tropical flavor that balances the sweetness of the kumara. You can use any brand, the Kara Coconut cream we used in this recipe is particularly thick and delicious. I recommend giving it a try!
- Curry powder: The warm spices enhance the natural sweetness of the kumara and give depth to the soup without overpowering it.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
In a large saucepan or soup pot, heat the oil over medium heat. Add the onion and cook until softened, about 3 - 4 minutes. Add curry powder and sauté until fragrant. Then add the garlic and ginger and cook for another minute.
Add the kumara to the pot. Dissolve the chicken stock cube in the boiling water, then pour it into the pot along with the coconut cream (reserving a ¼ cup for topping). Add chilli flakes and salt. Bring to the boil, then reduce to a low-medium heat and simmer for around 20 minutes, or until the kumara is tender.
While the soup is simmering, toast the pumpkin and cumin seeds in a small frying pan over medium heat until golden. Watch closely as they burn easily. Season with salt and add a drop of oil to help the salt stick to the seeds. Set aside to cool.
Once the kumara is cooked, use a stick blender to blend the soup in the pot until smooth. If using a jug blender, allow the soup to cool slightly first, or use a heatproof blender.
Taste and adjust the seasoning if needed. Serve topped with toasted pepitas, a drizzle of coconut cream and a few fresh coriander leaves.
Recipe FAQs:
Yes, simply use a vegetable stock cube instead of chicken oxo, coconut cream is dairy-free, rich and creamy so this is a wonderfully creamy vegan soup.
Yes, increase or reduce the curry powder and chilli flakes to suit your taste.
We have not tested it but it should be fine to swap it out. Just note that purple sweet potato is more starchy and not as sweet as the golden so you may need to add a little more liquid and perhaps a teaspoon of honey. Taste and adjust before serving. Also you could add some pumpkin.
Storage:
Store cooled soup in an airtight container in the fridge for up to 4-5 days. Freeze in portions in freezer-safe containers for up to 4 months. Reheat from frozen in the microwave, or thaw overnight in the fridge and warm gently on the stove over a low heat. Add a splash of water or coconut cream if needed to loosen the consistency.
Top tips:
To keep ginger root fresh, store it in the freezer and grate it straight from frozen, then return it to the freezer. It will last for many months. If the end becomes a little freezer burnt, simply cut it off before grating.
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Creamy Coconut and Kumara Soup
A creamy soup made from onion, curry powder, garlic, ginger, chicken stock, golden kumara, coconut cream and toasted pumpkin seeds.
Ingredients
Soup
- 1kg golden kumara, peeled and chopped
- 1 Tbsp oil
- 1 onion, diced
- 1 tsp curry powder
- 4 clove garlic, crushed
- 2 tsp fresh ginger, grated
- 1 chicken stock cube
- 3 cups boiling water
- 400ml coconut cream (save ¼ cup for topping)
- ¼ chilli flakes (optional)
- 2 tsp salt
Toasted pumpkin seeds
- ¼ cup pumpkin seeds
- ½ tsp whole cumin seeds
To serve
- Crusty bread
- Fresh coriander, optional.
Instructions
- In a large saucepan or soup pot, heat the oil over medium heat. Add the onion and cook until softened, about 3 - 4 minutes.
- Add curry powder and sauté until fragrant. Then add the garlic and ginger and cook for another minute.
- Add the kumara to the pot. Dissolve the chicken stock cube in the boiling water, then pour it into the pot along with the coconut cream (reserving a ¼ cup for topping). Add chilli flakes and salt.
- Bring to the boil, then reduce to a low-medium heat and simmer for around 20 minutes, or until the kumara is tender.
- While the soup is simmering, toast the pumpkin and cumin seeds in a small frying pan over medium heat until golden. Watch closely as they burn easily. Season with salt and add a drop of oil to help the salt stick to the seeds. Set aside to cool.
- Once the kumara is cooked, use a stick blender to blend the soup in the pot until smooth. If using a jug blender, allow the soup to cool slightly first, or use a heatproof blender.
- Taste and adjust the seasoning if needed. Serve topped with toasted pepitas, a drizzle of coconut cream and a few fresh coriander leaves.
Notes
- To keep ginger root fresh, store it in the freezer and grate it straight from frozen, then return it to the freezer. It will last for many months. If the end becomes a little freezer burnt, simply cut it off before grating.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 475Total Fat: 31gSaturated Fat: 6gUnsaturated Fat: 25gCholesterol: 285mgSodium: 937mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 45g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
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