Coconut and Pumpkin Soup
This is a creamy pumpkin soup that uses coconut milk for a dairy free recipe. Curry and roasted banana add an Indian touch. Perfect for the cold winter months.
Ingredients
Serves: 6
- 700g pumpkin, peeled and cubed
- 4 tablespoons olive oil, divided
- 1 ripe banana with skin
- 1 small onion, finely diced
- 1 carrot, diced
- 1 stick celery, diced
- 1 clove garlic, finely minced
- 1 teaspoon curry powder
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1 cup (250ml) coconut milk
- 1 cup (250ml) chicken stock, more as needed
- salt
- freshly ground black pepper
- 1 lime, juiced
Directions
Preparation:15min ›
Cook:35min ›
Ready in:50min
- 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.
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Reviews and Ratings
Global Ratings:
(5)
Reviews in English (2)
I love this soup have made it heaps of times now, given it to friends, so delicious, hoarded it for myself! I like to add a few dried apricots too. - 20 May 2014
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
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