SOUTH AFRICAN PUMPKIN SOUP WITH BANANA AND CURRY
This dairy-free soup is smooth and delicious. It's made with pumpkin and banana in a creamy curry-spiced soup base. Enjoy during the cold winter months.
Provided by Anonymous
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 55m
Yield 6
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine pumpkin, 2 tablespoons olive oil, sugar, and honey in a bowl. Pour into a baking dish. Place unpeeled banana in a second smaller baking dish.
- Bake both pumpkin and banana in the preheated oven until pumpkin has softened and is lightly brown, 20 to 30 minutes.
- Meanwhile, heat remaining olive oil in a large pot over medium-low heat and cook 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.
- Peel banana. Add banana flesh, pumpkin, coconut milk, and chicken stock to the pot and simmer 5 to 10 minutes. Puree soup using a stick blender until smooth. If desired, thin soup with more stock or hot water. Season with salt, pepper, and lime juice.
Nutrition Facts : Calories 258.2 calories, Carbohydrate 27.4 g, Cholesterol 0.1 mg, Fat 17.5 g, Fiber 2.7 g, Protein 2.7 g, SaturatedFat 8.5 g, Sodium 161.5 mg, Sugar 15.5 g
SPICY BANANA CURRY
This recipe finds its harmony in the way the bold, bursting flavor of curry interacts with the soft sweetness of bananas and smooth yogurt. The amounts of the different spices in the powder mixture are meant to be guidelines - have fun experimenting with your own intuitive combinations. Serve with basmati rice.
Provided by kidcharlemagne
Categories World Cuisine Recipes Asian Indian
Time 40m
Yield 4
Number Of Ingredients 18
Steps:
- Heat the sunflower oil in a large saucepan over medium heat. Stir in the onions, and cook until the onions have softened and turned translucent, about 5 minutes. Sprinkle in the curry powder, cumin, turmeric, salt, sugar, ginger, chili powder, cinnamon, and black pepper. Cook and stir until fragrant, about 1 minute.
- Stir in the curry paste and pressed garlic. Cook for about 1 minute. Pour in the tomato sauce and yogurt, and bring to a simmer. Stir in the diced banana, and simmer gently for 3 minutes. Mix in chopped tomatoes, and continuing to simmer 1 minute more. Stir in the coconut flakes just before serving.
Nutrition Facts : Calories 416.5 calories, Carbohydrate 46.1 g, Cholesterol 2.5 mg, Fat 25.8 g, Fiber 11.5 g, Protein 8.4 g, SaturatedFat 6.1 g, Sodium 1247.3 mg, Sugar 20.1 g
BANANA CURRY SOUP
Make and share this Banana Curry Soup recipe from Food.com.
Provided by Steve P.
Categories Chicken
Time 40m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Peel and chop the bananas.
- Melt the butter in a pan and sweat the onion for 5 minutes.
- stir in the curry powder and cook for about 30 seconds.
- Add the stock, bananas, lemon juice and salt to taste.
- Bring to the boil.
- Cover and simmer gently for 15 minutes.
- Process the soup in a blender and stir in the cream.
- Check seasonings and return to the pan.
- Reheat to serve.
BANANA SOUP!
A chilled soup that is creamy and smooth! Great for a hot summer day! African origin, but bananas grow in the tropics and so this recipe is Caribbean and Southern too!
Provided by Sharon123
Categories Breakfast
Time 5m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients in a blender and process until very smooth. Chill in the fridge for about 1/2 hour. Serve in bowls and enjoy!
TANZANIAN CURRIED CHICKEN-BANANA SOUP
Spicy, sweet, aromatic, and succulent all at once.This is a wonderful soup, reflective of the hot African sun of its origin.
Provided by Steve P.
Categories Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a Dutch oven, brown the chicken pieces in the oil.
- Remove chicken, reserving, and add the onion and garlic to the pot.
- Sauté until soft, then stir in the powdered chile, the curry, and the black pepper and fry for 2 more minutes.
- Add the tomatoes, stock, chicken pieces, and coconut, bring to a boil, then reduce heat and simmer for 30 minutes.
- When the chicken is done, remove, let cool, then strip away the meat and cut it into bite-sized chunks, discarding the skin and bones.
- Add it back into the pot with the banana chunks.
- Simmer 10 minutes.
- When ready to serve, ladle into bowls.
BANANA FLOWER SOUP
Have you seen those large, purple flowers hanging from the banana stalk? Do you know they taste as interesting and as good as they look? Try this dish from Sri Lanka. Banana flowers have long been used in Indian and Thai cooking. Each flower is large enough to be a meal in itself with a subtle flavor which holds stronger flavors in balance Banana flowers grow at the end of the single flower stalk produced by each banana stem. They are pollinated by bees, wasps and flying insects. The flower is a deep maroon of tightly wrapped thick sepals hiding smaller yellow or white flowers. It is these smaller white or yellow flowers which develop into bananas. For this recipe the whole flower is used.
Provided by Ambervim
Categories < 60 Mins
Time 50m
Yield 1 Batch
Number Of Ingredients 12
Steps:
- Raw banana flowers are bitter and have to be prepared in advance. First remove the outer two or three layers of sepals, keep the small flowers. Holding the flower by the tip cut off and discard the 'root': remove the first inch and a half. Now thinly slice the flower through, chopping it as you might a cabbage. The juice will stain surfaces dark brown so either rub surfaces with oil before or cut on top of newspaper. Chop the small flowers you saved earlier into similar sized pieces. Place in bowl and cover with salted water into which a lime or lemon has been squeezed. Soak for at least an hour and discard the water. Rinse thoroughly and allow to drip dry.
- Mix coconut milk with half as much water and heat with prepared banana flower, half the ginger and the lemongrass.
- In a heavy pan slowly heat the oil. Blend together the garam masala, tumeric, remaining ginger and chillies until a paste is made and add to the oil. Cook stirring until the aroma becomes intoxicating and the oils separate in the pan. Add the shrimp and stir fry until cooked all the way through. Add this to the coconut / banana flower mix. Stir thoroughly and simmer for 20 minutes, adding more water if needed, season to taste and serve.
- This soup can be prepared a day in advance and heated before serving. Allowing it to rest overnight will give time for the flavors to blend and harmonize thoroughly.
Nutrition Facts : Calories 49.5, Fat 0.5, SaturatedFat 0.2, Sodium 7.3, Carbohydrate 11.4, Fiber 4.2, Sugar 5.7, Protein 2.1
SPICY BANANA SOUP
Bananas with a kick to it. I had this at a friends house it was really quite tasty. Very easy and quick to make.
Provided by Marlitt
Categories Oranges
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Peel and dice onion.
- Clean and dice the chili pepper.
- Heat 1 Tbsp oil in a meium sauce pan and sauté onion and pepper until soft but don't brown.
- Add orange juice, zest, and 2 cups vegetable broth.
- Stir in the ketchup.
- Cover pot bring to boil, low heat to medium and cook for 5 minutes.
- Add two of the bananas to the soup and puree.
- In a dry frying pan roast the grated coconut, until lightly browned, then let cool slightly on a plate.
- Peel and slice the last banana, coat with the coconut by pressing the banana slices slightly and turning then pressing again.
- In a frying pan heat 1 tbsp oil, then fry the coated banana slices on both sides.
- To serve laddle the soup into bowls then float the fried banana slices on top, sprinkle any left over coconut on top. Can garnish with finely sliced chili pepper rings and fine herbs.
- Enjoy.
Nutrition Facts : Calories 308.2, Fat 15, SaturatedFat 7.2, Cholesterol 1.2, Sodium 746, Carbohydrate 43.9, Fiber 5, Sugar 24.4, Protein 4.4
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