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My review
South African Pumpkin Soup with Banana and Curry
gartenfee
"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."
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Ingredients
55 m servings 258Original recipe yields 6 servings
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Directions
{{model.addEditText}} Print- 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.
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12/5/2018
Excellent soup! I modified it slightly because I did not have some of the ingredients on hand: So I omitted the banana and brown sugar and increased the carrots to make up for no banana.