South African Pumpkin Soup With Banana And Curry Recipe

Recipe By Slurrp

This South African pumpkin soup with banana and curry is a unique and flavorful twist on a classic dish. The combination of sweet pumpkin, creamy banana, and aromatic curry creates a delicious and comforting soup. The curry adds a hint of spice and warmth, while the banana adds a subtle sweetness. This soup is perfect for chilly evenings and can be served as a starter or a main course.

3.8
16 Rating -
Rate
Non Vegdiet
55minstotal
20minsPrep
35minsCook
55m.total
20m.Prep
35m.Cook
South African Pumpkin Soup With Banana And Curry
plan
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ingredients serve

Ingredients for South African Pumpkin Soup With Banana And Curry Recipe

  • 0.33 tablespoon Oil
  • 0.17 Onion, Chopped
  • 0.33 cloves Cloves Garlic, Minced
  • 0.17 tablespoon Curry Powder
  • 0.17 teaspoon Cumin
  • 0.17 Small Pumpkin, Peeled, Seeded, And Cubed
  • 0.33 Ripe Bananas, Sliced
  • 0.67 cup Vegetable Broth
  • 0.17 cup Coconut Milk
  • As required Salt And Pepper, To Taste
  • as required Fresh Cilantro Or Yogurt, For Garnish

Directions: South African Pumpkin Soup With Banana And Curry Recipe

Cooking Directions

  • STEP 1.Heat oil in a large pot and sauté onions until translucent.
  • STEP 2.Add garlic, curry powder, and cumin and cook for another minute.
  • STEP 3.Add pumpkin, banana, vegetable broth, and coconut milk. Bring to a boil and simmer for 20 minutes.
  • STEP 4.Using an immersion blender, puree the soup until smooth.
  • STEP 5.Season with salt and pepper to taste.
  • STEP 6.Serve hot and garnish with fresh cilantro or a dollop of yogurt, if desired.

Cooking Tips

  • For a creamier texture, you can add a splash of heavy cream or coconut cream.
  • Adjust the amount of curry powder according to your taste preference.
  • If you don't have an immersion blender, you can use a regular blender to puree the soup in batches.

Storage and Serving

  • Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the soup on the stovetop over low heat, stirring occasionally.
  • Serve the soup with crusty bread or a side salad for a complete meal.
Nutrition
value
338
calories per serving
25 g Fat8 g Protein20 g Carbs8 g FiberOther

Current Totals

  • Fat
    25g
  • Protein
    8g
  • Carbs
    20g
  • Fiber
    8g

MacroNutrients

  • Carbs
    20g
  • Protein
    8g
  • Fiber
    8g

Fats

  • Fat
    25g

Vitamins & Minerals

  • Calcium
    107mg
  • Iron
    5mg
  • Vitamin A
    758mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    4mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    63mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    20mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    61mg
  • Manganese
    < 1mg
  • Phosphorus
    146mg
  • Selenium
    9mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp