Boosted Pumpkin & Kūmara Soup

Roasting the vegetables first transforms this simple soup into something deeply comforting. The pumpkin, kūmara and carrots become naturally sweet and caramelised, creating a rich, velvety soup that's boosted with Odi Organic Bone Broth and Meal Booster for extra nourishment. Perfect for chilly evenings, school thermoses or stocking the freezer.

Serves: 8–10
Prep time: 20 minutes
Cook time: 50–60 minutes

Ingredients

• 1 medium butternut pumpkin, peeled and chopped

• 2 medium purple-skinned kūmara, peeled and chopped

• 2 orange kūmara, peeled and chopped

• 3 medium carrots, peeled and chopped

• 6 garlic cloves, peeled

• 1 medium onion, peeled and quartered

• Olive oil

• Sea salt and freshly cracked black pepper

• 3 celery stalks, finely chopped

• 1 tbsp Odi Organic Bone Broth

• 2 tsp Odi Organic Meal Booster

• ½ tsp ground ginger

• 1 tsp ground cumin

• 1 tsp ground coriander

• 2 - 4 litres or more of water, use just enough to cover the vegetables 

• 1–2 handfuls pumpkin seeds, toasted (optional)

• Fresh parsley, chopped (optional)

To Serve

• Fresh sourdough bread and butter

Method

Preheat the oven to 200°C.

Place the pumpkin, kūmara, carrots, garlic and onion into a large roasting tray. Drizzle generously with olive oil, season with salt and pepper, then toss to coat. Roast for around 40 minutes, or until the vegetables are tender and lightly caramelised around the edges.

Remove from the oven and set aside.

Heat a drizzle of olive oil in a large pot over medium heat. Add the celery and cook for 2–3 minutes until softened.

Stir through the Odi Organic Bone Broth, Odi Organic Meal Booster, ginger, cumin and coriander, allowing the spices to become fragrant for about 30 seconds.

Add the roasted vegetables to the pot, then pour in enough water to just cover the vegetables. Avoid adding too much water at this stage—you can always thin the soup later if needed, but it's difficult to make it thicker again.

Bring to a gentle simmer and cook for 10 minutes.

Using a stick blender (or carefully transferring to a high-powered blender in batches), blend until smooth and creamy, or leave it a little chunky if you prefer. Taste and adjust the seasoning, adding more salt and pepper if needed. If you'd like a thinner consistency, simply stir through a little more hot water until it reaches your preferred texture.

Bring the soup back to the boil, then remove from the heat.

Serve topped with toasted pumpkin seeds, a drizzle of extra virgin olive oil and fresh parsley for adults and older children, or simply serve plain for little ones. Pair with thick slices of warm buttered sourdough for the ultimate bowl of seasonal winter comfort.

Tip:

This soup is ideal for batch cooking. Allow it to cool completely before portioning into freezer-safe containers, leaving a little room for expansion. Freeze for up to 3 months. Defrost overnight in the fridge or gently reheat from frozen over a low heat, stirring occasionally until piping hot.