Comforting Pumpkin, Kūmara, and Ginger Soup

Comforting Pumpkin, Kūmara, and Ginger Soup

It has been a while since we last posted a recipe here, we have been busy in the kitchen cooking up another BIG & EXCITING project which we can't wait to tell you more about soon.. but until then, here is one of our fave winter recipes!

Warm up with a nourishing bowl of Pumpkin, Kūmara, and Ginger Soup - a flavourful blend of wholesome ingredients, that not only tastes great, but will provide you with a healthy dose of nutrients.


  • 2 cups pumpkin, peeled and diced
  • 2 cups kūmara, peeled and diced
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 4 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon cayenne pepper (optional, for a spicy kick)
  • Salt and pepper, to taste
  • 2 tablespoons olive oil
  • Optional toppings: roasted pumpkin seeds, a drizzle of coconut milk, fresh coriander.


  1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent and fragrant, about 2-3 minutes.

  2. Add the diced pumpkin, kūmara, and grated ginger to the pot. Stir well to combine the ingredients.

  3. Pour in the vegetable broth, cumin, cinnamon, nutmeg, and cayenne pepper (if using). Season with salt and pepper to taste. Give it a good stir.

  4. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20-25 minutes, or until the pumpkin and kūmara are tender and easily mashed with a fork.

  5. Once the soup is cooked, remove it from the heat and let it cool slightly.

  6. Using an immersion blender or regular blender, carefully puree the soup until smooth and creamy. If using a regular blender, blend in batches, being cautious not to overfill the blender with hot soup.

  7. Return the blended soup to the pot and reheat gently over low heat. Adjust the seasonings if needed.

  8. Ladle the warm soup into bowls and garnish with roasted pumpkin seeds, a drizzle of coconut milk, and fresh cilantro, if desired.

  9. Serve the pumpkin, kumara, and ginger soup alongside crusty bread or enjoy it as a comforting standalone dish.


Enjoy with a couple of thick slices of crusty sourdough!
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