This is one of the best soups I have ever made. It has a wonderful and complex flavour. I highly recommend it. From Bon Appetit. I did not use canned pumpkin but made my own puree in the microwave.

Ingredients

8 serv.

butter↗1 1⁄2 tablespoons
carrot3⁄4 cup
chopped
celery3⁄4 cup
chopped
ripe banana3⁄4 cup
chopped
onion↗1⁄2
chopped
garlic clove↗1
minced
bay leaf↗1
whole clove↗1
low sodium chicken broth↗5 cups
canned pumpkin puree↗2 cups
light coconut milk↗3⁄4 cup
sweetened condensed milk↗1⁄4 cup
ground nutmeg↗1 teaspoon
ground cinnamon↗1⁄2 teaspoon
ground coriander↗1⁄2 teaspoon
teaspoon crumbled dried sage1⁄2
teaspoon ground allspice1⁄4
teaspoon yellow curry powder↗1⁄4
cup chopped fresh cilantro1⁄4

Step-by-step instructions

1
Melt butter in heavy large pot over medium-high heat.
2
Add carrot and next 6 ingredients and sauté until vegetables are soft, about 10 minutes.
3
Discard bay leaf.
4
Transfer mixture to processor and blend until smooth.
5
Return mixture to pot. Add broth and all remaining ingredients except cilantro.
6
Boil soup over medium-high heat 15 minutes to blend flavors. Cool slightly.
7
Working in batches, puree soup in blender until smooth. Return soup to pot. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and refrigerate.).
8
Bring soup to simmer. Divide among 8 bowls. Sprinkle with cilantro and serve.

Source: food.com

Original recipe ↗

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