I decided to leave the Kumara out and just make pumpkin soup, and delicious it was too. 

Ingredients

• 2 onions, diced
• 1/4 pumpkin, de seeded and chopped
• 700ml veg stock
• 2tbsp mixed herbs

Place the onion in a deep saucepan with a splash of olive oil and cook on low till it’s just starting to brown.

Add the pumpkin and cook on low for 10 minutes, adding a drop of water if it is too dry

Add the stock and herbs, simmer for 15-20 mins till the pumpkin is cooked.

Blend until smooth, gently reheat and serve.