South African Pumpkin Soup with Banana and Curry

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.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 258 Calories

Ingredients

• 2 tablespoons honey
• 2 tablespoons brown sugar
• salt to taste
• 1 cup coconut milk
• 1 cup chicken stock
• 1 carrot, chopped
• 1 stalk celery, chopped
• freshly ground black pepper
• 1 small onion, finely chopped
• 4 tablespoons olive oil, divided
• 1 clove garlic, finely chopped
• 1 ripe banana
• 1 lime, juiced, or as needed
• 0.25 teaspoon ground cinnamon
• 0.25 teaspoon ground nutmeg
• 0.5 teaspoon ground coriander
• 1.5 pounds pumpkin, peeled and cubed
• 1 teaspoon medium curry powder

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 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.

Step 3

Bake both pumpkin and banana in the preheated oven until pumpkin has softened and is lightly brown, 20 to 30 minutes.

Step 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.

Step 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.