Recipe for African Pumpkin Soup
Number of servings - 8-10
Pumpkin - 3 1/3 lb (skinned, seeded and diced)
Vegetable soup - 8-10 glasses
Brown sugar - 2 tbsp
Honey or maple syrup - 2 tbsp
Butter - 4 tbsp
Banana - 1 pc.
Onions - 1 pc. (peeled and finely chopped)
Carrots - 1 pc. (peeled and finely chopped)
Garlic - 1 clove (minced)
Curry powder - 1 tsp
Coriander seeds - 1/2 tsp
Ground nutmeg - 1/4 tsp
Cinnamon - 1/4 tsp
Coconut milk - 1/3 cup
Lime - 1 piece (juiced)
Salt and ground black pepper to taste
Combine 2 tbsp of butter with sugar and honey (or maple syrup). Roll pumpkin slices in the mixture and spread them on a baking sheet, laid with baking paper. Place banana next to the pumpkin.
Preheat oven to 392F and bake banana and pumpkin for 15-20 minutes.
Melt the remaining butter in a frying pan, add the garlic and fry for 20 seconds. Add the onions and carrot, cover and simmer on low heat until soft.
Add coriander seeds, nutmeg, cinnamon and stir. Simmer for a few minutes.
Peel baked banana, cut into slices and place to the saucepan with pumpkin and fried vegetables. Pour the coconut milk and broth and bring to a boil. Add the lime juice and remove from heat.
Pour cooked soup in bowls and garnish with pumpkin seeds and slices of lime.
Ready in: 60 minutes.