Ingredients   
2 persimmons, cubed
1 tbsp olive oil
2 small brown onions, finely diced
2 cloves of garlic, chopped
2 large orange kūmara, chopped into 3cm cubes
2 tbsp ginger root, grated
4 cups of hot vegetable stock
1 cup of hot water
1/2 teaspoon ground cumin
1/2 teaspoon garam marsala
1/2 teaspoon ground coriander
A pinch of chilli powder (optional)
Black pepper to taste
1/3 cup Greek yoghurt (or dairy free yoghurt)
A handful of fresh parsley, roughly chopped

Method   

Heat the oil in a large pot, add the onion and cook over a medium heat until soft. Add the garlic, kūmara and ginger. Mix and cook for 5 minutes

Add the cumin, garam marsala, coriander and chilli powder to the pot and stir well for 1-2 minutes until fragrant. Add the hot stock and water and bring to a simmer. Cook for 15 minutes or until kūmara is soft

Add the persimmon and cook for a further 5-7 minutes until the persimmon is soft

Remove from the heat and puree with a stick blender or food processor. When the soup is smooth add the yogurt and stir through

Serve the soup with a grind of black pepper, a dollop of yoghurt and a sprinkling of fresh parsley