For a richer flavor, roast the pumpkin with a sprig of fresh rosemary or thyme. If you don't have coconut milk, heavy cream or cashew cream can be substituted for a richer flavor. Adjust the amount of curry powder to your liking. For a spicier soup, add a pinch of cayenne pepper or a finely chopped chili. Garnish with a swirl of coconut cream, a sprinkle of toasted pumpkin seeds, or a few chopped cilantro leaves for an elegant presentation.
South African Pumpkin Soup with Banana and Curry
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PREP TIME20 mins
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COOK TIME35 mins
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TOTAL TIME55 mins
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SERVING6 People
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VIEWS7
Embark on a culinary journey with this vibrant and comforting South African-inspired soup. Sweet pumpkin and ripe banana unite in a creamy, curry-kissed broth, creating a symphony of flavors perfect for warming the soul on chilly days.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate27 g
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Cholesterol0 mg
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Fiber3 g
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Protein3 g
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Saturated Fat9 g
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Sodium162 mg
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Sugar16 g
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Fat18 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 350 degrees F (175 degrees C).
02
StepIn a bowl, combine the cubed pumpkin with 2 tablespoons of olive oil, brown sugar, and honey. Transfer to a baking dish. Place the unpeeled banana in a separate, smaller baking dish.
03
StepBake both the pumpkin and banana in the preheated oven until the pumpkin is tender and lightly browned, approximately 20-30 minutes.
04
StepWhile the pumpkin and banana are baking, heat the remaining 2 tablespoons of olive oil in a large pot over medium-low heat. Add the chopped onion, carrot, and celery, and cook until softened, about 5-10 minutes. Stir in the minced garlic, curry powder, coriander, nutmeg, and cinnamon. Cook for an additional 3-5 minutes, allowing the spices to bloom and release their fragrant oils.
05
StepPeel the baked banana. Add the banana flesh, baked pumpkin, coconut milk, and chicken stock to the pot. Bring to a simmer and cook for 5-10 minutes to allow the flavors to meld.
06
StepUsing an immersion blender, carefully puree the soup until smooth and velvety. If a thinner consistency is desired, add more stock or hot water to reach your preferred consistency. Season to taste with salt, freshly ground black pepper, and lime juice.
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RECIPE REVIEWS
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Please Rate
Palma Ortiz
Jul 1, 2025So easy to customize with different spices and toppings. A blank canvas for a fall dinner.
Alivia Wolff
Jul 1, 2025The curry spices give it such a warm and comforting flavor.
Coby Kuhlman
Jul 1, 2025This soup is amazing! The banana adds such a unique sweetness.
Sigurd Padberg
Jun 30, 2025I didn't have coconut milk, so I used heavy cream. Still delicious, but richer.
Kayley Aufderhar
Jun 29, 2025I added a little ginger and it was even better!
Abby Dach
Jun 29, 2025I’ve made this soup several times now. The banana is so subtle, but it adds a depth that I can’t quite put my finger on. It’s a definite winner!
Leanne Nitzsche
Jun 29, 2025I was skeptical about the banana, but it really works! So creamy and flavorful.
Haley Stamm
Jun 29, 2025A new family favorite! Easy to make and delicious.
Myron Daugherty
Jun 29, 2025This is my go-to soup recipe for fall!