South African Pumpkin Soup with Banana and Curry

"This dairy-free soup is smooth and delicious. It's made with pumpkin and banana in a creamy curry-spiced soup base. Enjoy during the cold winter months."

Ingredients

• 1.5 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
• 0.5 teaspoon ground coriander
• 0.25 teaspoon ground nutmeg
• 0.25 teaspoon ground cinnamon
• 1 cup coconut milk
• 1 cup chicken stock
• salt to taste
• freshly ground black pepper
• 1 lime, juiced, or as needed

Steps

1. Preheat the oven to 350 degrees F (175 degrees C).Combine pumpkin, 2 tablespoons olive oil, sugar, and honey in a bowl. Pour into a baking dish. Place unpeeled banana in a second smaller baking dish.Bake both pumpkin and banana in the preheated oven until pumpkin has softened and is lightly brown, 20 to 30 minutes.Meanwhile, heat remaining olive oil in a large pot over medium-low heat and cook onion, carrot, and celery until soft, 5 to 10 minutes. Add garlic, curry powder, coriander, nutmeg, and cinnamon; mix to combine. Cook for another 3 to 5 minutes.Peel banana. Add banana flesh, pumpkin, coconut milk, and chicken stock to the pot and simmer 5 to 10 minutes. Puree soup using a stick blender until smooth. If desired, thin soup with more stock or hot water. Season with salt, pepper, and lime juice.