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  • Easy
  • Serves 6
  • 20 mins prep
  • 40 mins cook

Roasted kumara and pumpkin soup

roasted kumara and pumpkin soup

Roasted kumara and pumpkin soup, vegetables recipe, brought to you by Woman's Day


Roasted kumara and pumpkin soup

  • 500 g kumara, peeled, cut into chunks
  • 500 g pumpkin, peeled, seeds removed, cut into chunks
  • 3 cloves garlic
  • 1/4 cup olive oil
  • 1 onion, chopped
  • 1 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • 1/2 tsp yellow mustard seeds
  • 1/2 tsp chilli flakes
  • 4 cups vegetable stock
  • 2 cups water
  • 400 g can diced tomatoes
  • coriander and yoghurt, to serve


Roasted kumara and pumpkin soup

  1. Preheat oven to moderate, 180°C.
  2. Combine kumara, pumpkin and garlic in a baking dish. Toss with 2 tablespoons of oil and season to taste. Bake for 20-30 minutes, until tender and golden.
  3. Meanwhile, heat remaining oil in a large saucepan on high. Saute onion with spices for 2-3 minutes, until tender and aromatic.
  4. Add vegetables to saucepan with stock, water and tomatoes. Bring to the boil. Reduce heat and simmer for 5-10 minutes.
  5. Using a hand blender or food processor, process soup until smooth. Season to taste and reheat gently. Serve topped with coriander and a dollop of yoghurt.


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