Pumpkin Banana Puree Soup
⏳ Time
25 minutes
🥕 Ingredients
12
🍽️ Servings
4
Description
Pumpkin Banana Puree Soup
Ingredients
- Pumpkin - 14.1 oz
- Bananas - 2 pieces
- Coconut Milk - ½ can
- Water - 1 cup
- Turmeric - to taste
- Ground Nutmeg - to taste
- Coriander essential oil - to taste
- Cardamom - to taste
- Ground Black Pepper - to taste
- Salt - to taste
- Vegetable Oil - 1 teaspoon
- Sugar - 1 teaspoon
Step by Step guide
Step 1
Preheat the oven to 320°F. Alternatively, use a grill over an open flame.
Step 2
Peel the fresh pumpkin from the skin and seeds. The pumpkin can be of any edible variety.
Step 3
In a large bowl, mix all the spices except for the turmeric. If the cardamom is in pods, remove the seeds first. I use the following proportions: a pinch of nutmeg, a third of a teaspoon of coriander seeds, 2-3 cardamom pods, and the rest made up of a mixture of ground peppers (black, red, white, green). The total volume should be about 1 teaspoon.
Step 4
Add 1-2 teaspoons of oil (I recommend olive oil) and 1 teaspoon of sugar (I recommend honey) to the spices.
Step 5
Cut the pumpkin into slices about 3 cm thick and dip each slice into the marinade.
Step 6
Line a baking sheet with foil and fold the edges over by 1 cm. Place the marinated pumpkin and unripe bananas in their skins on the sheet. Bake for about 15-20 minutes until golden brown and the pumpkin is soft.
Step 7
If using a grill, keep the heat moderate and wrap the bananas in foil beforehand.
Step 8
In a container for making puree, pour in hot water, add the pumpkin and peeled banana. Blend and add coconut milk, salt to taste. Blend again. Add 0.5 teaspoons of turmeric and finally whip the puree.
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