Pumpkin – Mango – Soup
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g pumpkin meat (nutme squash or Hokkaido)
- 1 can mango (s)
- 2 onions)
- 1 chilli pepper (s), red or some chilli powder
- 30 g butter
- 700 ml vegetable stock
- 200 ml coconut milk
- salt
- 1 pinch (s) ginger powder
Print Recipe
Pin Recipe Instructions
- Peel and dice the nutmeg pumpkin (do not peel the Hokkaido pumpkin, just clean it thoroughly). Drain the mango. Dice the onion. Cut, core and finely chop the chilli pepper.
- Melt the butter in a saucepan and sweat the onion in it. Add the chilli and the pumpkin cubes and sauté for approx. 2 - 3 minutes. Add the broth, bring to the boil and simmer for 5 minutes.
- Add 3/4 of the mango and coconut milk and cook for another 6 - 8 minutes. Then puree everything well. Season to taste with salt and ginger, serve with the remaining mango cubes.
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