South African Pumpkin Soup with Banana and Curry
This dairy-free soup is smooth and delicious. It's made with pumpkin and banana in a creamy curry-spiced soup base. Enjoy during the cold winter months.
Ingreadients :
- 1 ½ 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
- ½ teaspoon ground coriander
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- 1 cup coconut milk
- 1 cup chicken stock
- salt to taste
- freshly ground black pepper
- 1 lime, juiced, or as needed
Step by Step :
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine pumpkin, 2 tablespoons olive oil, sugar, and honey in a bowl. Pour into a baking dish. Place unpeeled banana in a second smaller baking dish.
- Bake both pumpkin and banana in the preheated oven until pumpkin has softened and is lightly brown, 20 to 30 minutes.
- Meanwhile, heat remaining olive oil in a large pot over medium-low heat and cook onion, carrot, and celery until soft, 5 to 10 minutes. Add garlic, curry powder, coriander, nutmeg, and cinnamon; mix to combine. Cook for another 3 to 5 minutes.
- Peel banana. Add banana flesh, pumpkin, coconut milk, and chicken stock to the pot and simmer 5 to 10 minutes. Puree soup using a stick blender until smooth. If desired, thin soup with more stock or hot water. Season with salt, pepper, and lime juice.
