Pumpkin Soup with Banana and Curry from South Africa

Ingredients

• 1 ½ pounds pumpkin, peeled and cubed
• 4 tablespoons olive oil, divided
• 2 tablespoons brown sugar
• 2 tablespoons honey
• 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
• ½ teaspoon ground coriander
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cinnamon
• 1 cup coconut milk
• 1 cup chicken stock
• salt to taste
• freshly ground black pepper
• 1 lime, juiced, or as needed

Step 1

Warm your oven to 350°F (175°C). In a bowl, toss the pumpkin with 2 tablespoons of olive oil, sugar, and honey until everything is nicely coated. Spread the pumpkin in a baking dish, and pop the unpeeled banana into a smaller dish alongside it. Roast both in the oven for about 20 to 30 minutes, until the pumpkin is soft and just starting to brown.

Step 2

While the pumpkin and banana are baking, warm the remaining olive oil in a large pot over medium-low heat. Add the chopped onion, carrot, and celery, and let them cook gently until they soften, which should take around 5 to 10 minutes. Stir in the garlic along with curry powder, coriander, nutmeg, and cinnamon, cooking everything together for another 3 to 5 minutes to let the spices bloom.

Step 3

Once the banana is cool enough to handle, peel it and add the banana flesh, roasted pumpkin, coconut milk, and chicken stock to the pot. Let the soup simmer for 5 to 10 minutes to bring all the flavors together. Use a stick blender to puree the soup until it’s smooth and creamy. If it feels too thick, you can thin it out with a bit more stock or hot water. Finally, season with salt, pepper, and a squeeze of lime juice to brighten everything up.