For those of you who aren't kiwi, a kumara is basically a sweet potato. The best ones to use are those with crimson skin, as the ones with orange or golden skin are too sweet for this.
 
Ingredients:
 
About a kilo of kumara
2 rashers of bacon
Spinach or Watercress to taste (optional)
 
Peel the kumara,  and cuck in the oven to roast for 45min to an hour on 180 degrees celsius.
Fry the bacon
Boil the spinach or watercress if you are using until limp.
 
Chuck it all bit by bit into a blender and, um, blend I guess!!! Add water if it starts sticking to ensure the whole lot gets blended nice and smooth.
 
Out of the pulpy mass that is created, put into containers according to how many meals you think you'll get (remembering you will add water). I am chronic for enjoying soup that you can stand a spoon up in (same as my coffee) so get three meals - but everyone is different!!! Freeze what is not going to be used immediately.
 
With what is wanted that night, add water and bring to the boil, then turn down and simmer. Add salt to taste.
 
I like putting this in a thermos flask and taking for lunch on any hunting trips.