Nici Wickes: Pumpkin and kūmara soup with pesto

“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. 

 

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