Best Banana Curry Soup Recipes

SOUTH AFRICAN PUMPKIN SOUP WITH BANANA AND CURRY

Steps:

• 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.

BANANA CURRY SOUP

Steps:

• Peel and chop the bananas.
• Melt the butter in a pan and sweat the onion for 5 minutes.
• stir in the curry powder and cook for about 30 seconds.
• Add the stock, bananas, lemon juice and salt to taste.
• Bring to the boil.
• Cover and simmer gently for 15 minutes.
• Process the soup in a blender and stir in the cream.
• Check seasonings and return to the pan.
• Reheat to serve.