Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 250 g pumpkin meat, diced
- 250 g potato (s), diced
- 250 g carrot (s), diced
- 250 ml orange juice
- 1 mango (s), cut into cubes
- 1 liter chicken broth or vegetable broth
- a bit salt
- some pepper, fresh
- some chili
- some gingerbread spice
- 250 g bread (sunflower bread)
- 100 g arlic butter
- 250 g shrimp (s)
- some cress
Print Recipe
Pin Recipe Instructions
- Cook the diced vegetables with orange juice and stock until soft. Just before the end of the cooking time, add the mango. Season the soup with salt, pepper, chilli and gingerbread spices.
- Dice the sunflower bread and toast it in half the butter to make croutons.
- Briefly cook the prawns in the remaining butter, remove from the pan and set aside. It is best to pour the gravy into the soup.
- Put the soup in plates, add croutons and prawns and garnish with cress.
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