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South African Pumpkin Soup With Banana And Curry

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Recipe Summary 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.

Ingredients | South African Shop London

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

Directions

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.

Info | South African Shop London

prep: 20 mins cook: 35 mins total: 55 mins Servings: 6 Yield: 6 servings

TAG : South African Pumpkin Soup With Banana And Curry

Soups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes, Squash Soup Recipes, Pumpkin Soup Recipes,