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South African Pumpkin Soup with Banana and Curry
South African Pumpkin Soup with Banana and Curry
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Creamy dairy-free pumpkin soup with banana, carrot, coconut milk, and aromatic spices. Perfect for cozy winter nights.
Ingredients:
  • 1.5 pounds pumpkin, peeled and cubed
  • 4 tablespoons olive oil, divided
  • 2 tablespoons brown sugar
  • 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
  • 0.25 teaspoon ground cinnamon
  • 1 cup coconut milk
  • 1 cup chicken stock
  • salt to taste
  • freshly ground black pepper
  • 1 lime, juiced, or as needed
Instructions:
  • Heat the oven to 350°F (175°C).
  • Mix together the pumpkin, 2 tablespoons of olive oil, sugar, and honey in a bowl. Transfer the mixture into a baking dish. Set the unpeeled banana in a separate smaller baking dish.
  • Roast pumpkin and banana in the oven until the pumpkin is tender and lightly browned, for 20-30 minutes.
  • In a large pot, heat the rest of the olive oil over medium-low heat. Sauté the onion, carrot, and celery until soft for 5 to 10 minutes. Stir in garlic, curry powder, coriander, nutmeg, and cinnamon; cook for an additional 3 to 5 minutes.
  • Peel the banana and combine it with pumpkin, coconut milk, and chicken stock in a pot. Simmer for 5 to 10 minutes. Use a stick blender to puree the soup until smooth. Thin out the soup with more stock or hot water if needed. Season with salt, pepper, and lime juice to taste.

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