Preheat oven to 180 C. Mix pumpkin with 2 tablespoons olive oil. 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 remaining 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.
Excellent! I was dubious but my 4 year old request an dinner with pumpkin and banana and here it was. Very tasty, enjoyed all round. I used the whole can of coconut cream just because it was there and I did not have celery but followed the recipe otherwise. - 02 Feb 2014