About this recipe: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.
700g pumpkin, peeled and cubed
2 tablespoons dark brown soft sugar
2 tablespoons honey
4 tablespoons olive oil, divided
1 ripe banana with skin
1 small onion, finely chopped
1 carrot, chopped
1 stick celery, chopped
1 clove garlic, finely chopped
1 teaspoon curry powder, medium spiced
1/2 teaspoon ground coriander
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
225ml coconut milk
225ml chicken stock, more as needed
freshly ground black pepper
1 lime, juiced
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:35min › Ready in:50min
Preheat oven to 180 C / Gas 4. Mix pumpkin, sugar, honey and olive oil together. Transfer to an ovenproof baking dish. Place banana into a second smaller dish. Bake for about 20-30 minutes until pumpkin is slightly soft and slightly browned.
Meanwhile, heat 2 tablespoons olive oil in a large saucepan and saute onion, carrot and celery. Add garlic and spices and saute for a few more minutes.
Peel banana and place into pot. Add pumpkin, coconut milk and chicken stock and allow to simmer for 5-10 minutes. Puree with a hand blender or in a food processor until creamy. Add more chicken stock or hot water as desired if you like your soup thinner. Season with salt, pepper and lime juice.