Curried Pumpkin Kumera and Bacon Soup
Warm yourself with a bowl of Curried Pumpkin Kumera and Bacon Soup, a hearty and flavorful blend of sweet and savory goodness. This creamy soup combines roasted pumpkin, kumera (sweet potato), and a hint of spice from curry powder and cumin, creating a dish that's both comforting and exotic. Crispy bacon pieces add a smoky crunch, while silky coconut milk brings a luxurious creaminess. Perfect for weeknight dinners or cozy gatherings, this soup is easy to make and ready in under an hour. Garnished with fresh cilantro for a vibrant finish, it’s a delicious way to embrace seasonal produce and rich, aromatic spices. Whether served as a meal on its own or alongside crusty bread, this gluten-free and dairy-free recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 500 grams pumpkin
- 400 grams kumera (sweet potato)
- 150 grams bacon
- 1 medium onion
- 2 garlic cloves
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 liter chicken or vegetable stock
- 400 milliliters coconut milk
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh cilantro (optional, for garnish)
Instructions
Peel and dice the pumpkin and kumera into 2-3 cm cubes. Set aside.
Finely chop the onion and garlic. Dice the bacon into small pieces.
Heat the olive oil in a large soup pot over medium heat.
Add the bacon and cook until golden and crispy, about 5 minutes. Remove with a slotted spoon and set aside, leaving the bacon fat in the pot.
Add the chopped onion and garlic to the pot and sauté until softened, about 3-4 minutes.
Stir in the curry powder and ground cumin, cooking for 1 minute to release the spices' aroma.
Add the diced pumpkin and kumera to the pot, stirring well to coat them in the spice mixture.
Pour in the chicken or vegetable stock and bring to a boil. Reduce the heat and simmer uncovered for 20 minutes, or until the pumpkin and kumera are soft and tender.
Remove the pot from the heat and use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender, then return it to the pot.
Stir in the coconut milk and season with salt and black pepper. Reheat gently over low heat if needed, but do not allow the soup to boil.
Ladle the soup into bowls, top with crispy bacon pieces, and garnish with fresh cilantro if desired.
Serve hot and enjoy!
Nutrition Facts
Calories |
1722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.2 g | 109% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 11.8 g | ||
| Cholesterol | 148 mg | 50% | |
| Sodium | 10805 mg | 470% | |
| Total Carbohydrate | 173.8 g | 63% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 67.9 g | ||
| Protein | 71.3 g | 143% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 378 mg | 29% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 4700 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
