Pumpkin and Mango Soup
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 shallot (s)
- 1 piece (s) ginger root, walnut-sized
- 300 g Hokkaido pumpkin (se)
- 300 g parsnip (s)
- 300 g mano (s)
- 4 tablespoon rapeseed oil
- 1.8 liters vegetable stock, lactose-free
- 1 handful lemon balm
- 1 tablespoon curry powder
- 200 g tofu (sesame curry tofu)
- 240 g wholemeal bread (wholemeal spelled bread), sliced
Print Recipe
Pin Recipe Instructions
- Cut the shallots into strips and dice the ginger very finely. Remove the fibers and seeds from the pumpkin (the skin does not have to be removed), then roughly dice the pulp. Roughly chop the parsnip as well. Cut the mango pulp from the core.
- Heat the rapeseed oil in a large saucepan and briefly fry the mentioned ingredients over medium heat, then deglaze with the vegetable stock. Pluck the leaves from the lemon balm and add.
- Let the soup simmer gently for 10 minutes and then puree. Season to taste with curry powder.
- Cut the tofu into bite-sized pieces, add to the soup and heat. If you like, you can also use feta cheese instead. Toast the bread and serve with it.
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