Curry pumpkin soup with banana notes

Ingredients for 4 servings:

• 1 Hokkaido pumpkin(s)
• 2 carrots
• 2 apples
• 2 onions
• 1 piece(s) ginger
• 1 banana(s)
• 2 tbsp vegetable broth, instant
• 1 tbsp curry paste
• 3 cloves garlic
• 3 tbsp olive oil
• 2 tbsp vinegar
• 1 tsp raw cane sugar

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

vegan, with apples, carrots, ginger and banana

Deseed and peel the pumpkin, and chop into large pieces. Peel the carrots and chop into large pieces. Core the apples and chop into large pieces, including the skin. Peel the onions and also chop into large pieces. Peel and finely chop the ginger. Bring everything to a boil in a pot with not too much, but preferably not too little, water. Add the vegetable stock and let the soup simmer for 20 minutes. Set aside some boiling water. Add the banana, press in the garlic, and puree the contents of the pot with a hand blender. If the soup is too thick, thin with boiling water, but carefully so it doesn’t become watery. Season with curry paste, oil, vinegar, and cane sugar. Let stand on the turned off, still-hot stovetop. The exact proportions can be varied slightly. You just have to be careful with the banana. It’s better to use a small, preferably unripe fruit than an overripe one, otherwise the soup will be too sweet. The banana is very dominant.