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Nutrition Facts
Serving Size 1 (359g) Recipe makes 4 servings
Calories 216
Calories from Fat 123		(56%)
Amount Per Serving		%DV
	Total Fat 13.7g	21%
	Saturated Fat 6.3g	31%
	Monounsaturated Fat 5.0g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 26mg		8%
Sodium 206mg		8%
Potassium 664mg		18%
Total Carbohydrate 21.1g		7%
	Dietary Fiber 2.6g	10%
	Sugars 5.5g
Protein 4.5g		8%
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Curried Pumpkin, Kumera and Bacon Soup

Recipe #371007 | 40 min | 20 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Helen Hes
May 9, 2009

Posted for ZWT. A recipe from NZ chef Alison Holst which we've made several times and loved. Kumera is the Maori word for sweet potato

SERVES 4 (change servings and units)

Ingredients

500 g pumpkin or butternut squash
3 slices bacon
2 tablespoons butter
2 onions, finely chopped
2 garlic cloves, minced
1 teaspoon curry powder
1 medium kumara, cut into 5cm/2-inch cubes
2 cups water
extra water, milk or cream, if needed
salt and pepper

Directions

1
Peel the pumpkin, remove the seeds and cut into 5cm/2" cubes. Cut bacon into short strips.
2
Brown bacon over moderate heat in a large soup pot adding some of the butter if the bacon looks like sticking. Remove half the bacon and set aside to use as a garnish. Add the remaining buter, onions, garlic and curry powder and cook till the onion is lightly browned and transluscent. Add the pumpkin, kumera and water. Cover the put and cook till the pumpkin and kumera are tender.
3
Puree soup in a food processor or blender, or mash the vegies. Thin with a bit of water, milk or cream if needed and season to taste.
4
Serve, topped with the reserved bacon.

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Featured Reviews for This Recipe

From: Melanie B.

On Oct 22, 2009

Damn this looks good...I am going to try it this weekend...but I just know its going to be yummy so I'm rating it now!

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From: JustJanS

On Jun 26, 2009

We just ate this for our lunch. I doubled the curry powder and used stock rather than water-I'm so glad I did as I think the flavour would have been lacking otherwise. I think the addition of a little celery along with the onions and a fresh herb to finish would lift this soup further; (fresh coriander would be my choice with the curry flavour). I thinned the soup with a little extra water and served with a dollop of sour cream.

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From: A Good Thing

On Jun 14, 2009

OH BOY!!! We have ourselves a winner here! This could not have been easier or tastier. I added a bit of cream at the end and it worked a treat. I'm pretty sure that based on the moans of pleasure around the table, this one is going to be a regular right through the winter. Made on behalf of the Genies of Gourmet for Zingo, ZWT 5. Thanks for posting.

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From: Karen Elizabeth

On Jun 10, 2009

I have a couple of Alison Holst books myself, I do enjoy her recipes. This one is no exception, an easily prepared, delicious soup, I had everything I needed in the pantry and it was quickly prepared when I came home. creamy with lots of flavour, I did not add milk or cream, we enjoyed it as was. I used pumpkin (previously cubed and frozen, I like to buy fresh produce and freeze it for later use), and two medium kumara, I added maybe another cup of water halfway through to allow for the extra kumara. The curry powder is a pleasing touch, just there without overpowering. I used a roasted garam masala powder. Thank you for sharing, Helen, made for ZWT 5, Zingo!

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