South African Pumpkin Soup with Banana and Curry
Description
This dairy-free soup is smooth and delicious. It's made with pumpkin, banana, carrot, coconut milk, curry, and lots of other spices. Enjoy during the cold winter months.
Ingredients
•
1 1/2 pounds pumpkin, peeled and cubed
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4 tablespoons olive oil, divided
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2 tablespoons brown sugar
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2 tablespoons honey
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1 ripe banana
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1 small onion, finely chopped
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1 carrot, chopped
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1 stalk celery, chopped
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1 clove garlic, finely chopped
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1 teaspoon medium curry powder
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1/2 teaspoon ground coriander
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1/4 teaspoon ground nutmeg
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1/4 teaspoon ground cinnamon
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1 cup coconut milk
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1 cup chicken stock
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salt to taste
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freshly ground black pepper
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1 lime, juiced, or as needed
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
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.
3
Bake both pumpkin and banana in the preheated oven until pumpkin has softened and is lightly brown, 20 to 30 minutes.
4
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.
5
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.