Summary

Ingredients

• 1 small Hokkaido pumpkin (se)
• 1 mango (s), ripe
• 1 onion (s)
• 1 cm ginger
• 1 pack garden cress
• 1 sweet potato (s)
• 400 ml coconut milk
• 60 ml sour cream
• 50 g fi (s), dried
• 50 g Brazil nuts
• 1 tablespoon olive oil
• 40 ml white wine
• 100 ml water
• 1 tablespoon vegetable stock
• 0.5 teaspoon ½ cumin
• 0.5 teaspoon ½ chilli flakes
• some salt and pepper

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Instructions

1. Divide the pumpkin, remove the seeds and then cut the pumpkin into large cubes. Peel the sweet potato and cut into large cubes. Peel and grate ginger or chop very finely. Peel the onion and chop it very finely. Peel the mango and cut the flesh into large cubes. Cut the Brazil nuts into slices and roast them in a pan without fat, take them out of the pan and let them cool. Cut the figs into strips and set aside.
2. Heat the olive oil in a large saucepan and briefly sweat the onion and ginger in it. Now add the pumpkin and potatoes and sauté over medium heat for about 5 minutes, stirring frequently. Deglaze with the white wine and then add the coconut milk, the vegetable stock dissolved in the water, the chilli flakes and the cumin. Simmer everything together for approx. 25 minutes over medium heat. Then add the mango cubes and puree everything with a hand blender. Season to taste with salt and pepper.
3. Arrange the soup on plates, put a spoonful of sour cream in the middle and sprinkle the topping of Brazil nuts, figs and cress on top.