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Kamo Kamo, Pumpkin & Ginger Soup
Wednesday, 6th July 2016
Kamo Kamo, Pumpkin & Ginger Soup

Kamo Kamo, Pumpkin & Ginger Soup

Wednesday, 6th July 2016

I was given a Kamo Kamo recently. Having never come across one before I was stumped how to use it. A quick google search told me the Kamo Kamo is a type of Maori squash, with a delicate nutty flesh - imagine a pumpkin crossed with a marrow.

With Winter making its presence felt in an icy blast and a nasty cold doing the rounds, I was craving a hearty soup with a good kick of ginger to bolster the immune system. I played around with ingredients I had on hand and the result was a filling and delicious winter warmer.

Kamo Kamo, Pumpkin & Ginger Soup

1 Large Kamo Kamo
Ĺ Crown Pumpkin
Fresh Ginger Root (2-3 Knobs)
1L Salt Reduced Liquid Chicken Stock
40g Butter
2 Tablespoons Olive Oil
Sour Cream to serve
Fresh coriander to serve


De-seed the kamo kamo and crown pumpkin, remove skin and cut into 3cm cubes.

Place the butter and olive oil in a large stockpot and stir over a medium heat until the butter is melted. Grate the ginger root into the butter oil mix, then add kamo kamo and pumpkin. Stir until it begins to turn golden.

Add the chicken stock and stir. Place lid on stock pot, turn down to a low heat and leave to simmer, stirring occasionally, until kamo kamo and pumpkin are soft (approximately 1.5hrs).

Stir and crush kamo kamo and pumpkin until you have a thick soup consistency. Season to taste with salt and pepper.

Serve, topping with a knob of sour cream and a sprinkle of fresh coriander.


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