South African Pumpkin Soup with Banana and Curry Recipe

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.