Back in Bali, I tasted a soup (which wasn’t even Balinese, as I found out later!) and it had an unusual flavour combination: essentially it was a savory banana soup.
I tried the original recipe and failed badly, but I found a shortcut to a similar taste. The secret lies in a creamy butternut squash and coconut soup, which is the perfect base for a tiny bit of fresh banana.
pumpkin soup with a Bali memory
1 tablespoon coconut oil
2 shallots, thinly diced
2 cloves garlic, minced
1/2 chili pepper (or more for heat)
1 small butternut squash
a pinch of sea salt and black pepper
1 1/2 tablespoons curry powder
1/4 teaspoon cinnamon
400ml light coconut milk
500ml vegetable broth
2 tablespoons maple syrup
1 ripe banana
Heat a large pot over medium heat.
Once hot, add oil, shallots and garlic. Sauté for 2 minutes, stirring frequently.
Add butternut squash and season with salt and pepper, curry powder and ground cinnamon. Stir to coat, then cover and cook for 4 minutes, stirring occasionally.
Add coconut milk and vegetable broth.
Bring to a low boil over medium heat and then reduce heat to low, cover and simmer for 15 minutes, or until butternut squash is fork tender. Add maple syrup and the ripe banana.
Blend until creamy and smooth. Taste and adjust seasonings.
Top with roasted pumpkin seeds.