Summary

Ingredients

• 1 pumpkin (se) (Hokkaido), pitted, diced
• 1 mango (s), ripe, peeled, diced, possibly out the can
• 500 ml vegetable stock, approx
• 2 stalks lemongrass or lemongrass powder
• 1 piece (s) ginger, the size a walnut, peeled, grated or powder
• 1 teaspoon, leveled curry paste, red
• 200 ml coconut milk
• some oil

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Instructions

1. Heat the oil in a saucepan and stir in the curry paste. Then add the Hokkaido cubes and mix briefly with the flavored oil. Now pour in the vegetable stock, add the lemongrass (cut the stems into larger pieces if necessary) and let the pumpkin simmer for about 15 minutes.
2. Now remove the lemongrass stalks because they are woody and will not be mashed with the rest. Add the mango cubes, ginger and coconut milk and cook for another 5 minutes. Now puree the soup with the magic wand until it is nice and creamy. Depending on the consistency, add a little more liquid and season to taste.
3. Of course, it is a matter of taste how spicy the soup can be. In this version it will get a mild spiciness. You can spice it up with more curry paste.
4. The amount of liquid varies with the size of the pumpkin and is a bit a matter of feeling. It is better to save a little on the amount of liquid first, because at the end it is easy to add a little more. Conversely, thickening the soup that has turned out to be too runny becomes more difficult. The final consistency can only be determined after pureeing - so wait until then.
5. Fresh lemongrass is often sold in bulk, but it`s easy to freeze! If you want to eat the soup as a main course, it is not enough for 6 people.
6. A fruity-exotic soup variant that is easy to prepare and brings variety!