Curried Pumpkin Soup

3 T butter
1 1/2 c sliced carrot
1 1/2 c sliced celery
2 sliced ripe bananas
1 large onion,diced
2 cloves garlic, minced
1 inch piece fresh ginger, minced
2 bay leaves
4 whole cloves
6-7 c water or stock
4+ c cooked pumpkin puree
1 can unsweetened coconut milk
1/4 cup sweetened condensed milk
1 t freshly grated nutmeg
1/2 t ground cinnamon
1/2 t ground allspice
1 T yellow curry powder
Salt & pepper to taste
Garnish with chopped fresh cilantro

Melt butter.  Add onions, celery, bay leaves and cloves and cook until onions soften.  Stir in garlic and ginger, cook until fragrant and color begins to change. Add banana, stir briefly, then add water or stock to cover.  Cook until veggies are very tender.  Remove bay leaves and cloves.  Add pumpkin, coconut milk, sweetened condensed milk, and spices.  Bring to a boil, reduce heat and gently simmer for 20 minutes.  Add water or stock to thin to desired consistency, and blend until smooth.  Heat and adjust seasonings to taste.

If your pumpkin was not very sweet, you may want to add more sweetened condensed milk sparingly.

Garnish with cilantro and a dollop of yogurt if desired.  Yum!

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