Pumpkin Mango Coconut 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
- 400 g pumpkin meat, e.. oronzola pumpkin
- 1 can mango (s)
- 1 onion (s)
- 1 clove garlic
- 1 chilli pepper (s)
- 400 ml coconut milk
- some butter
- salt and pepper
Print Recipe
Pin Recipe Instructions
- We use gorgonzola pumpkin because they are so nice and small and then nothing is left, but you can also use other types of pumpkin.
- Peel and core the pumpkin and cut into pieces. Peel and roughly chop onions and garlic. Depending on the spiciness, remove the seeds and cut the chilli into very small pieces.
- Melt the butter in a saucepan and sauté the onions. Then add the pumpkin, garlic and chilli and cook for about 3 minutes. Then add coconut milk and mango together with the juice and simmer for about 10-15 minutes until the pumpkin is soft. Puree everything and season with salt and pepper.
- Tip:
- If the soup is too thick for you, you can stretch it with milk.
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