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Pumpkin Cream Soup

  • 6servings
  • 50minutes

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Source: allrecipes.co.ukReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, C, P
MineralsZinc, Natrium, Silicon, Calcium, Potassium, Iron, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 700g pumpkin, peeled and cubed

  2. 2 tablespoons dark brown soft sugar

  3. 2 tablespoons honey

  4. 4 tablespoons olive oil, divided

  5. 1 ripe banana with skin

  6. 1 small onion, finely chopped

  7. 1 carrot, chopped

  8. 1 stick celery, chopped

  9. 1 clove garlic, finely chopped

  10. 1 teaspoon curry powder, medium spiced

  11. 1/2 teaspoon ground coriander

  12. 1/4 teaspoon ground nutmeg

  13. 1/4 teaspoon ground cinnamon

  14. 225ml coconut milk

  15. 225ml chicken stock, more as needed

  16. salt

  17. freshly ground black pepper

  18. 1 lime, juiced

Instructions Jump to Ingredients ↑

  1. Preheat oven to 180 C / Gas 4. Mix pumpkin, sugar, honey and olive oil together. 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.

  2. Meanwhile, heat 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.

  3. 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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