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Quick Kitchen Tips
- Roast the pumpkin before adding it to deepen its natural sweetness.
- Use ripe bananas for a smoother texture and better flavor balance.
- Adjust the curry powder to your preferred spice level for the perfect heat.
Ingredients 0/18
Why This Dish Is So Special
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.
