Summary

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

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Instructions

1. Peel the pumpkin, mango and potatoes, remove the pulp of the mango from the stone, wash the potatoes and cut everything into large cubes.
2. 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.
3. Peel the ginger, grate it finely, add it and season the soup with summer blossom honey, cinnamon, salt and pepper.
4. Whip the cream until it is half stiff. Pour the soup into plates, serve with the cream and, if desired, garnished with chives.