This one was a personal favourite in the Txoko cook night from our team get together. Frowned upon at first for having whole bananas in it, the taste made it justice when our people started devouring it later on.
Step 1: Preheat the oven to 175°C
Step 2: Combine the pumpkin with 2 tablespoons olive oil, honey, and sugar in a bowl. Transfer into a baking dish. Place unpeeled banana in a second smaller baking dish.
Step 3: Bake both pumpkin and banana in the warm oven until pumpkin has softened and is lightly brown, should take 20 to 30 minutes. Alternatively, for the lazy, add the canned pumpkin soup to the pot, after the veggies are seared.
Step 4: Meanwhile, heat remaining olive oil in a large pot over medium-low heat and sear 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.
Step 5: Peel banana. Add banana meat, pumpkin, coconut milk, and chicken stock to the pot and simmer 5 to 10 minutes. Puree soup using a stick blender until smooth. Add more stock or hot water if you want a thiner soup. Season with salt, pepper, and lime juice.
Serve with a splash of coconut cream and chopped celery leaves on top. Keep tasting as you go! adjust to taste.
