Summary

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

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Instructions

1. 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.
2. 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.
3. 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.