This is another staple in our whare. We get a paukena in our Ooooby box every now and then so I pretty much use the whole thing to make a big pot of soup and then freeze it in jars for lunches. I’ve also added in a couple of kāreti (carrots) and some kumara too. You can either follow the recipe below or put everything in a crock-pot, cook until the pumpkin breaks up and then mash together or cheat like me and use a stick blender. You can also omit the spices and put in a couple of tablespoons of curry paste. Or you can also add a couple of tablespoons of peanut butter for a satay flavour.
- Cooking oil
- 1 onion
- 1/2 a medium-sized pumpkin
- 2 cloves of crushed/diced garlic
- 1⁄2teaspoon salt
- 2 teaspoons ground cumin
- 2 teaspoons turmeric
- 2 teaspoons curry powder
- 1 teaspoon dried chilli flakes (or some sriracha sauce)
- Salt and pepper to taste
- 1 can of coconut milk (optional)
- Some coconut yogurt to serve (optional)
Brown garlic and onion in a saucepan and then add the spices with a little bit of water so they don’t stick to the pan. Set these aside.
Cube pumpkin (and other veggies if using these) and boil these in a large saucepan. When pumpkin starts to break up, take off the heat. Drain the vegetables (but keep the water so that you can add it in as you go. You might use all of it to get the right consistency, but if you don’t keep the left-over water to use for stock (put it in the fridge or freezer).
Add the onion, garlic and spice mix to the paukena and mash (or blend using stick mixer). Return mix to heat. Add in the pumpkin water bit by bit until you get the consistency you want. Alternatively, you could add in some coconut milk for a creamier mix.
This freezes well (even with the coconut milk in it.)