Ask a Chef reveals the secrets of those superb dishes you ate
in cafes and restaurants and wanted to try making yourself.
Restaurant's pumpkin and kumara soup
Photo by Gregor Richardson.
3 medium kumara
3 cloves garlic
2 tsp dried thyme
1 tsp red curry paste (or cumin)
salt and pepper
1-2 Tbsp brown sugar
water to cover
about ½ can (400ml) coconut cream
Peel and chop the pumpkin and kumara.
Chop the onion and garlic.
Heat oil in a saucepan and soften the onion and garlic for a
Stir in the pumpkin and kumara then cover with water and add
sugar, salt and pepper and curry paste. Simmer until the
pumpkin and kumara are soft.
Puree in a food processor. Add more water if it seems too
Return to the saucepan to reheat and add the coconut cream.
Check the seasoning and add more sugar and more coconut cream
Requested by Bernie Forrest, of Alexandra.
Blue Richardson, chef at Glenfalloch Restaurant on Otago
Peninsula, has sent this recipe.
If you have enjoyed a dish in an Otago cafe or restaurant
and would like the recipe, write to Ask a Chef, Features,
Otago Daily Times, PO Box 181, Dunedin, fax 474-7422, or
email firstname.lastname@example.org, including your name,
address and a daytime telephone number, and we will request