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South African Pumpkin Soup with Banana and Curry

Rated as 5 out of 5 Stars

"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 258
Original recipe yields 6 servings

Directions

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  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.

Nutrition Facts


Per Serving: 258 calories; 17.5 27.4 2.7 < 1 162 Full nutrition

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Reviews

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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.