Summary

Ingredients

• 1 kg pumpkin meat (Hokkaido)
• 300 g potato (s)
• 500 g carrot (s)
• 200 g onion (s)
• 30 g iner
• 30 g butter
• 200 ml white wine
• 800 ml chicken broth
• 200 ml cream
• 3 teaspoons salt
• 2 teaspoons curry powder, hot
• 1 teaspoon cayenne pepper
• 2 apples
• 2 mango (s), ripe
• 1 kg chicken breast fillet (s)
• 25 ml pumpkin seed oil
• salt and pepper
• Lemon juice, freshly squeezed

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Instructions

1. Wash the pumpkin, cut off the brown areas from the skin and remove the seeds. Cut the pumpkin meat (with the skin) into large pieces. Peel and roughly dice the potatoes, carrots, onions and ginger.
2. Heat the butter in a large (!) Saucepan and sweat the pumpkin, potatoes, carrots, onions and ginger in it. Deglaze with the white wine and top up with the chicken stock and cream. Add salt, curry powder and cayenne pepper and cook covered for about 30 minutes, until the vegetables are very soft. Puree the contents of the pot very finely with a hand blender.
3. Peel the apples and mangoes and dice them very small (if you don`t get really ripe mangoes or don`t like them, you can use 2 more apples instead). Sweat the fruit cubes in a pan until they are soft (do not cook compote!) And add to the soup.
4. Dice the chicken, season lightly with salt and pepper, sear and cook through. Add the meat to the soup and heat it all up again.
5. Season the soup with salt, pepper and lemon juice (and if necessary with curry and cayenne), fill into soup plates and garnish with a few drops of pumpkin seed oil.
6. The soup can be kept in the refrigerator for several days or frozen.