Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 500 g pumpkin meat
- 1 mango (s), ripe
- 2 potato (s)
- 1 shallot (s)
- 2 tablespoons oil
- 1 liter vegetable stock
- 4 tablespoon honey, liquid
- 1 piece (s) ginger, small
- 1 pinch (s) cinnamon
- 1 pinch (s) salt
- 1 pinch (s) pepper, (from the mill)
- 100 ml sweet cream
Print Recipe
Pin Recipe Instructions
- Peel the pumpkin, mango and potatoes, remove the pulp of the mango from the stone, wash the potatoes and cut everything into large cubes.
- Peel and finely dice shallot. Heat the oil, sauté the pulp and shallot in it, pour in the vegetable stock, cook for about 20 minutes and puree everything.
- Peel the ginger, grate it finely, add it and season the soup with summer blossom honey, cinnamon, salt and pepper.
- Whip the cream until it is half stiff. Pour the soup into plates, serve with the cream and, if desired, garnished with chives.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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