These bowls of golden goodness are a true celebration of the season and the pesto adds a spike of pepperiness.
1 large onion, diced
3 cloves garlic, diced
2 tablespoons olive oil
2 teaspoons turmeric
1 teaspoon fresh grated ginger
1 butternut pumpkin, chopped roughly
500g yellow or orange kūmara, peeled and chopped roughly
4 cups vegetable stock
1 cup coconut milk
Salt and pepper to season
6-8 teaspoons sour cream to serve
6-8 teaspoons watercress pesto to serve
Bread to serve
A few big handfuls of fresh watercress
1⁄4 cup roasted almonds
Juice from one lemon
1⁄4 teaspoon sea salt
1⁄4-1⁄2 cup olive oil
1. In a large saucepan, gently fry the onion and garlic in olive oil for 5 minutes. Add turmeric, ginger, pumpkin, kūmara and stock. Bring to a boil then simmer for 30 minutes or until vegetables are soft.
2. Use an immersion blender or food processor to blend until smooth, return to the saucepan and taste for seasoning. Add salt and pepper to taste. Pour in coconut milk and bring to a gentle simmer before serving in bowls with a dollop of sour cream and pesto on each. Serve with bread.
3. Use a food processor to blend together watercress, almonds, lemon juice and salt. Drizzle in the olive oil until you have a chunky sauce consistency. Taste and adjust seasoning.