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Curry Pumpkin Soup with Banana

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PREP TIME
20 min
COOKING TIME
35 min
TOTAL TIME
55 min
SERVINGS
6 servings
Dinner South African
Curry Pumpkin Soup with Banana
Ingredients
  • 1 1/2 pounds pumpkin, peeled and cubed
  • 4 tablespoons olive oil, divided
  • 2 tablespoons brown sugar
  • 2 tablespoons honey
  • 1 ripe banana
  • 1 small onion, finely chopped
  • 1 carrot, chopped
  • 1 stalk celery, chopped
  • 1 clove garlic, finely chopped
  • 1 teaspoon medium curry powder
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1 cup coconut milk
  • 1 cup chicken stock
  • salt to taste
  • freshly ground black pepper
  • 1 lime, juiced, or as needed
Instructions
1
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
2
Take a bowl and mix together pumpkin, two tablespoons of olive oil, sugar, and honey. Pour this mixture into a baking dish.
3
Place an unpeeled banana in a smaller, separate baking dish. Put both the pumpkin and banana in the oven to bake until the pumpkin is soft and lightly browned, taking about 20 to 30 minutes.
4
Simultaneously, heat the remaining olive oil in a large pot over medium-low heat. Cook the onion, carrot, and celery until they're soft and tender, taking about five to ten minutes.
5
Add garlic, curry powder, coriander, nutmeg, and cinnamon to the pot. Stir everything together.
6
Continue cooking for another three to five minutes.
7
Take a banana and peel it. Add the banana's flesh, pumpkin, coconut milk, and chicken stock to the pot.
8
Simmer everything together for five to ten minutes. Use a stick blender to puree the soup until it's smooth.
9
If you prefer your soup thinner, add some more stock or hot water. Season the soup with salt, pepper, and a squeeze of lime juice.