Summary

Ingredients

• 500 g Hokkaido pumpkin (se)
• 1 mango (s), ripe
• 4 cloves garlic
• 2 tablespoon butter
• 3 tablespoon mango chutney
• 1 tablespoon sugar
• 100 ml white wine
• 500 ml vegetable stock
• 300 ml cream
• 10 tablespoon chili sauce, sweet
• 0.5 teaspoon ½ curry
• some salt and pepper
• 4 tablespoon white wine vinegar
• 1 chilli pepper (s), red

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Instructions

1. Dice the Hokkaido pumpkin with the skin. Peel the mango, remove the stone and cut the mango meat into slices. Peel the garlic cloves and cut into fine slices.
2. Melt butter in a saucepan and sweat the pumpkin in it. Add the mango slices, mango chutney, garlic slices and sugar and let caramelize.
3. Deglaze with white wine and fill up with broth and cream. Let the soup simmer for about 30 minutes, season with chilli sauce, vegetable stock, curry, vinegar, salt and pepper.
4. Puree the soup with the hand blender and strain through a sieve. If the liquid is still a little too thick, simply dilute it with 250 - 500 ml of vegetable stock. Depending on how you like it.
5. Finally, cut the chilli pepper into fine rings and add to the soup as a decoration.