35 min 5 min prep

1 1/2 tablespoons butter
3/4 cup carrots, Chopped
3/4 cup ripe bananas, Chopped
1 onion, Chopped
1 shallot
1 garlic clove, Minced
1 bay leaf
5 cups chicken stock
2 cups canned pumpkin
3/4 cup canned unsweetened coconut milk
1/4 cup sweetened condensed milk (Eagle Brand)
1 pinch ground nutmeg
1 pinch cinnamon
1 pinch coriander
1 pinch ground allspice
1 pinch yellow curry powder
To Accompany when serving
roasted hulled pumpkin seeds or roasted peanuts

1. Melt butter in large, leavy pot over medium-high heat.
2. Add carrots and next 6 ingredients and sauté until vegetables are softened, about 10 minutes. Discard bay leaf.
3. Transfer mixture to processor and blend until smooth. Return mixture to pot.
4. Add stock and all remaining ingredients. Boil soup over medium-high head to blend flavours, about 15 minutes. Cool slightly.
5. Working in batches, puree soup in blender until smooth. Return soup to pot. Season to taste with salt and pepper.
6. Bring soup to simmer.
7. Divide among serving bowls, and sprinkle with roasted Pumpkin seeds that have been hulled or roasted peanuts.