Ingredients
For 6 servings
- 1 kg kūmara (orange sweet potato), peeled and cut into chunks
- 2 tbsp olive oil, divided
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 cm piece of fresh ginger, grated
- 1 tsp ground cumin
- 1 liter vegetable or chicken stock
- 200 ml coconut milk or cream
- Salt and pepper, to taste
- Toasted pumpkin seeds and chopped parsley, to serve
Step by step
Step 1: Heat the oven to 200°C (400°F). Toss the kūmara with 1 tbsp of the oil and a pinch of salt and roast on a tray for 25 minutes until soft and caramelized at the edges.
Step 2: While the kūmara roasts, heat the remaining oil in a large pot and cook the onion for 5 minutes until soft.
Step 3: Add the garlic, ginger and cumin and cook for 1 minute until fragrant.
Step 4: Add the roasted kūmara and the stock, bring to a boil and simmer for 10 minutes.
Step 5: Blend until completely smooth, then stir in the coconut milk and heat gently. Season with salt and pepper.
Step 6: Serve topped with toasted pumpkin seeds, a swirl of coconut milk and parsley.
Cooking times and amounts may vary, so taste and adjust as you cook.
