🏠 Home > 🗺️ Recipes > 🍲 Soups > 🇳🇿 New Zealand Soups > 🍲 1.The Iconic New Zealand Seafood Chowder , 2.Hearty Roast Lamb & Barley Soup , 3.Golden Roasted Kumara & Pumpkin Soup
🍲 Cozy Kiwi Classics: Hearty Soup Recipes from New Zealand
☀️🥣 Introduction: Bringing the Taste of Aotearoa to Your Kitchen
Hey there! If you’ve ever spent a chilly evening in New Zealand, you know that nothing beats the feeling of a warm bowl of soup in your hands. Kiwi cuisine is all about fresh, local ingredients and flavors that feel like a big, warm hug. Whether it’s the rugged coastlines or the rolling green pastures, the landscape of "The Land of the Long White Cloud" has inspired some of the most comforting soups you’ll ever taste.
Today, I’m super excited to share three of my absolute favorite New Zealand-inspired soup recipes with you. These aren't just your basic broths; they are thick, satisfying, and packed with history. We’re going to dive into:
💥 • Recipe 1: The Iconic New Zealand Seafood Chowder — (Creamy, rich, and full of the ocean’s bounty).
💥 • Recipe 2: Hearty Roast Lamb & Barley Soup — (The ultimate way to use leftover roast lamb).
💥 • Recipe 3: Golden Roasted Kumara & Pumpkin Soup — (A sweet and savory veggie delight featuring NZ’s favorite sweet potato).
Grab your favorite apron and let’s get cooking!
🐟 Recipe 1: The Iconic New Zealand Seafood Chowder
🌊 About this Recipe
In New Zealand, seafood isn't just food; it's a way of life. This chowder is a staple in coastal cafes from Auckland to Bluff. Unlike the thinner soups you might find elsewhere, a true Kiwi chowder is thick, creamy, and "chunky." It’s designed to be a full meal, usually served with a massive slice of buttered sourdough or garlic bread. It captures the essence of the Pacific Ocean in every spoonful.
📝 Ingredients & Measurements
• 500 grams of mixed seafood (white fish fillets, prawns, scallops, and chopped calamari)
• 250 grams of fresh mussels (shelled and cleaned)
• 2 large potatoes (peeled and diced into 1cm cubes)
• 1 large onion (finely chopped)
• 2 sticks of celery (diced)
• 3 cloves of garlic (minced)
• 50 grams of butter
• 3 tablespoons of all-purpose flour
• 500 milliliters of high-quality fish stock
• 300 milliliters of heavy cream
• 1 teaspoon of dried dill or 2 tablespoons of fresh dill
• Salt and cracked black pepper to taste
• A squeeze of fresh lemon juice
• Fresh parsley for garnish
👩🍳 Step-by-Step Instructions
1.Sauté the Base: In a large heavy-bottomed pot, melt the butter over medium heat. Add the onion, celery, and garlic. Cook them slowly until they are soft and translucent, but don't let them brown!
2.The Roux: Sprinkle the flour over the softened vegetables and stir constantly for about 2 minutes. This creates a base that will make your chowder beautifully thick.
3.Simmer the Spuds: Slowly pour in the fish stock while whisking to avoid lumps. Add the diced potatoes. Bring it to a gentle simmer and cook for about 10–12 minutes until the potatoes are tender.
4.Add the Seafood: Lower the heat. Add your mixed seafood and mussels. Let them poach gently in the liquid for about 5 minutes. You don’t want to overcook the fish, or it will become tough.
5.Make it Creamy: Pour in the heavy cream and add the dill. Stir gently to combine. Let it heat through for another 2–3 minutes (do not let it come to a rolling boil once the cream is in).
6.Final Touch: Season generously with salt and pepper. Add a squeeze of lemon juice to brighten the flavors, and garnish with fresh parsley.
💡 Tips & Mistakes to Avoid
• Don't Overcook the Seafood: This is the #1 mistake. Seafood cooks very fast in hot liquid. Add it at the very end.
• Fresh is Best: If you can get fresh mussels and fish from a local market, the flavor will be ten times better than frozen.
• The Potato Trick: Use floury potatoes (like Agria) if you want them to break down slightly and thicken the soup, or waxy potatoes if you want the cubes to stay whole.
• Avoid Boiling: Never boil the soup vigorously after adding the cream, as it might split or curdle.
❓ FAQ
Q1.Can I use frozen seafood?
Yes! Just make sure to thaw it completely and pat it dry before adding it to the pot so you don't dilute the flavors.
Q2.How long does it keep?
Because of the dairy and seafood, it’s best eaten fresh. You can keep it in the fridge for 1 day, but I wouldn't recommend freezing it.
✅ Summary
This Seafood Chowder is the king of Kiwi comfort. It’s rich, velvety, and tastes like a holiday by the beach. Pair it with warm bread and you've got a masterpiece.
🐑 Recipe 2: Hearty Roast Lamb & Barley Soup
🌾 About this Recipe
Lamb is practically the national dish of New Zealand. Sunday roasts are a big deal here, and this soup is the traditional way to make sure nothing goes to waste. It’s a "stick-to-your-ribs" kind of soup—thick, meaty, and full of nutritious barley. It’s the kind of meal that Kiwi farmers have relied on for generations to stay warm during the winter months.
📝 Ingredients & Measurements
• 400 grams of cooked roast lamb (shredded or diced)
• 1.5 liters of beef or lamb stock
• 1/2 cup of pearl barley (rinsed)
• 2 large carrots (peeled and diced)
• 1 large parsnip (peeled and diced)
• 1 large onion (chopped)
• 2 cloves of garlic (minced)
• 1 tablespoon of tomato paste
• 1 tablespoon of olive oil
• 2 sprigs of fresh rosemary (finely chopped)
• 1 teaspoon of dried thyme
• Salt and pepper to taste
• 1 cup of frozen peas (added at the end)
👩🍳 Step-by-Step Instructions
1.Prep the Veggies: Heat the olive oil in a large pot. Add the onion, carrots, and parsnip. Sauté for about 5–7 minutes until they start to soften.
2.Aromatics: Stir in the garlic, rosemary, thyme, and tomato paste. Cook for another minute until the fragrance fills the kitchen.
3.The Liquid & Grains: Pour in the stock and add the pearl barley. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 30–40 minutes until the barley is soft and chewy.
4.Add the Lamb: Stir in your pre-cooked shredded lamb. Since the lamb is already cooked, we just need to heat it through and let it absorb the flavors of the broth.
5.The Green Finish: About 5 minutes before serving, toss in the frozen peas. They add a pop of color and sweetness.
6.Seasoning: Taste and add salt and pepper as needed. Lamb loves pepper, so don't be shy!
💡 Tips & Mistakes to Avoid
• Rinse the Barley: Always rinse your pearl barley under cold water before adding it to remove excess starch.
• Don't Have Leftovers? If you don't have leftover roast lamb, you can brown some lamb neck chops at the start and simmer them in the stock until the meat falls off the bone.
• Consistency: Barley absorbs a lot of liquid. If the soup gets too thick the next day, just add a splash of water or stock when reheating.
• The Sweetness of Parsnips: Don't skip the parsnips! They provide a traditional earthy sweetness that defines a classic Kiwi vegetable soup.
❓ FAQ
Q1.Can I freeze this soup?
Absolutely! This soup freezes beautifully. Just leave the peas out and add them when you reheat it so they stay green.
Q2.Can I use a slow cooker?
Yes! Throw everything (except the cooked lamb and peas) in a slow cooker for 6–8 hours on low. Add the lamb and peas in the last 30 minutes.
✅ Summary
This is soul food at its finest. It’s a rustic, honest soup that turns simple ingredients into a powerhouse of nutrition and flavor.
🍠 Recipe 3: Golden Roasted Kumara & Pumpkin Soup
🎃 About this Recipe
Kumara (New Zealand sweet potato) is a beloved ingredient in Kiwi households. It’s creamier and has a deeper flavor than standard sweet potatoes. When you combine roasted Kumara with roasted pumpkin, you get a soup that is naturally sweet, incredibly smooth, and glowing with a vibrant orange color. It’s the perfect vegetarian option that even meat-lovers will obsess over.
📝 Ingredients & Measurements
• 600 grams of Red Kumara (peeled and chopped into chunks)
• 600 grams of Crown Pumpkin (peeled, deseeded, and chopped)
• 1 large onion (quartered)
• 3 whole cloves of garlic (unpeeled)
• 2 tablespoons of olive oil
• 1 liter of vegetable stock
• 1 teaspoon of ground cumin
• 1/2 teaspoon of ground coriander
• 1/2 cup of coconut milk or cream (plus extra for drizzling)
• Salt and pepper to taste
• Toasted pumpkin seeds for garnish
👩🍳 Step-by-Step Instructions
1.The Roast is Key: Preheat your oven to 392 degrees Fahrenheit ( 200 degrees Celsius ). Place the Kumara, pumpkin, onion, and unpeeled garlic cloves on a baking tray. Drizzle with olive oil and sprinkle with cumin and coriander.
2.Caramelize: Roast for about 30–40 minutes until the vegetables are tender and have slightly charred edges. Roasting brings out the natural sugars—don't skip this step!
3.Squeeze the Garlic: Once cooled slightly, squeeze the soft, roasted garlic out of its skin and discard the skin.
4.Blend: Place all the roasted veggies into a large pot or a high-speed blender. Add half of the vegetable stock and blend until smooth.
5.Simmer: Transfer the puree back to the pot (if using a blender) and add the remaining stock until you reach your desired thickness. Stir in the coconut milk or cream.
6.Heat & Serve: Gently heat the soup through. Season with salt and pepper. Serve in bowls with a drizzle of cream and a handful of toasted pumpkin seeds.
💡 Tips & Mistakes to Avoid
• Even Chopping: Try to cut your Kumara and pumpkin into similar-sized pieces so they roast at the same rate.
• Don't Boil the Roast Away: If you boil the veggies in the stock instead of roasting them, you lose that deep, smoky sweetness. Roasting is the secret weapon here.
• Texture Balance: If the soup is too thick, keep adding stock a little at a time. It should be thick enough to coat the back of a spoon but still pourable.
• Seasoning: Pumpkin can be quite sweet, so make sure to use enough salt and pepper to balance the flavors.
❓ FAQ
Q1.What if I can't find Kumara?
You can use orange sweet potatoes (Yams), but the flavor will be slightly different.
Q2.Is this soup vegan?
If you use vegetable stock and coconut milk, it is 100% vegan and gluten-free!
Q3.How long does it last?
This stays great in the fridge for up to 4 days and freezes perfectly for up to 3 months.
✅ Summary
This Golden Roasted Kumara & Pumpkin Soup is like liquid sunshine. It’s healthy, naturally sweet, and incredibly satisfying. The hint of spices adds warmth without being "spicy," making it a hit for all ages.
✨ Final Thoughts
There you have it—three authentic New Zealand comfort soups that are guaranteed to warm your soul. From the salty spray of the ocean in our Seafood Chowder to the rustic farmhouse vibes of the Lamb and Barley, and the earthy sweetness of the Kumara and Pumpkin, there is a bowl here for every mood.
The best thing about these recipes is that they are very forgiving. You don't need to be a professional chef to get them right. Cooking is all about the love you put into the pot, and these Kiwi classics are designed for sharing with family and friends.
I’d love to hear which one you decide to try first! Did you go for the creamy seafood, the hearty lamb, or the golden veggie option? Each one has its own story to tell. Try making one this weekend, put on some cozy socks, and enjoy a little taste of New Zealand from the comfort of your home.
Happy cooking, and enjoy your meal!
| 🇳🇿 🍲 < Back | Next > 🍲 |