Dinner ideas

Kumara and ginger spiced soup with kumara chips

While you can serve smaller portions as an entrée, this soup is filling enough to offer as a main course.



1.Melt butter in a large saucepan and saute the onion, garlic and ginger for 2-3 minutes until softened and fragrant, but not coloured.
2.Add the spices and kumara, then toss to mix spices. Add stock, cover and simmer for 20-30 minutes until the kumara is tender.
3.Blend with a stick blender or food processor until soup is desired smoothness. Add cream and season to taste. Thin the soup with a little water if desired and reheat gently to serve.
4.For the kumara chips, remove the skin from the kumara, then peel long strips of the flesh.
5.Heat the oil in a small saucepan and fry the kumara strips over a medium heat in small batches for 1-2 minutes or until golden brown. Drain on paper towels.
6.Serve the soup in shallow bowls with a swirl of cream and top with golden kumara chips and cracked pepper.

Sweet golden kumara and fragrant spices make a perfect match for this delicious soup. Kumara chips are easy to make and look stunning. Alternatively, you could use pumpkin in place of the kumara.


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