South African Curry Pumpkin Soup with Banana

Ingredients 0/18

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 out in a baking dish, and pop an unpeeled banana into a smaller dish alongside it. Roast them both in the oven for about 20 to 30 minutes, until the pumpkin is soft and just starting to brown.

Step 2

While that’s baking, warm the rest of the olive oil in a large pot over medium-low heat. Add the chopped onion, carrot, and celery, and cook gently until they’re soft, around 5 to 10 minutes. Stir in the garlic, curry powder, coriander, nutmeg, and cinnamon, letting the spices cook for another few minutes so their flavors really come out.

Step 3

Once the banana is roasted, peel it and add the banana flesh, pumpkin, coconut milk, and chicken stock to the pot. Let everything simmer together for 5 to 10 minutes. Then, use a stick blender to puree the soup until it’s smooth and creamy. If it feels too thick, stir in a bit more stock or hot water to thin it out. Finish by seasoning with salt, pepper, and a squeeze of lime juice to brighten it up.