Pumpkin cream soup

    Pumpkin cream soup


    6 people made this

    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.

    Serves: 6 

    • 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
    • salt
    • freshly ground black pepper
    • 1 lime, juiced

    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. 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.
    2. 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.
    3. 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.

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