Indian Style Mango Pumpkin Soup

by Editorial Staff

Summary

Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Soup
Cuisine European
Servings (Default: 2)

Ingredients

  • 1 Hokkaido pumpkin (se)
  • 2 onion (s), white
  • 1 mango (s)
  • 100 ml cream
  • 20 g cane suar, brown
  • 1 shot white wine
  • 0.5 ½ bunch coriander greens, chopped
  • salt and pepper
  • Rapeseed oil
Indian Style Mango Pumpkin Soup
Indian Style Mango Pumpkin Soup

Instructions

  1. Halve the pumpkin, scrape out the seeds and cut the pumpkin into larger cubes. Also cut the onions into larger cubes.
  2. Fry the onions in a saucepan with a little rapeseed oil and the cane sugar until they are brown. Be careful not to burn the sugar. Add the pumpkin and deglaze with a dash of white wine. Add the cream and fill up with enough water to cover everything. Season with salt and pepper and cook everything for about 15-20 minutes over medium heat, until the pumpkin is tender.
  3. Peel the mango and cut into cubes and add the mango cubes to the pumpkin. Add the chopped coriander. After 2 - 3 minutes, puree the soup and season to taste.

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