Pumpkin puree soup with banana
4 servings
25 minutes
Pumpkin puree soup with banana is a harmonious blend of sweetness and warm spicy notes. Historically, pumpkin has always held a special place in European cuisine, and its union with banana is a bold experiment that adds an exotic touch to the dish. Roasted pumpkin infused with the aroma of cardamom, nutmeg, and coriander combines with the softness of banana to create a velvety texture. Coconut milk adds creaminess and tenderness, while turmeric provides a golden color and a light spicy accent. This soup is an ideal warming dish that can be served as a standalone treat or as a light start to a meal.
1
Preheat the oven to 160 degrees. Or use a grill over an open flame.
2
Peel the fresh pumpkin from the skin and seeds. The pumpkin can be of any edible variety.
- Pumpkin: 400 g
3
In a wide bowl, mix all the spices except turmeric. If the cardamom is in pods, you need to extract the seeds first. I take proportions: a pinch of nutmeg on the tip of a teaspoon, a third of a teaspoon of coriander seeds, 2-3 cardamom pods, and fill the rest with a mixture of ground peppers (black, red, white, green). The total volume should be about 1 teaspoon.
- Ground nutmeg: to taste
- Coriander seeds: to taste
- Cardamom: to taste
- Ground black pepper: to taste
4
Add 1-2 teaspoons of oil (I recommend olive oil) and 1 teaspoon of sugar (I recommend honey) to the spices.
- Vegetable oil: 1 teaspoon
- Sugar: 1 teaspoon
5
Cut the pumpkin into 3 cm thick wedges and dip each in the marinade.
- Pumpkin: 400 g
6
Lay foil on a baking sheet and fold the edges up by 1 cm. Place the marinated pumpkin and (preferably unripe) bananas in their skins. Bake for 15-20 minutes until golden brown and the pumpkin is soft.
- Pumpkin: 400 g
- Bananas: 2 pieces
7
If you use a grill, the heat should be moderate and wrap the bananas in foil beforehand.
8
Pour hot water into a container for making puree, add pumpkin and peeled banana. Mash and add coconut milk, salt to taste. Mix again. Add 0.5 tsp of turmeric and finally whip the puree.
- Water: 1 glass
- Pumpkin: 400 g
- Bananas: 2 pieces
- Coconut milk: 0.5 jar
- Salt: to taste
- Turmeric: to taste