Mango pumpkin soup Indian style

Ingredients for 2 servings:

• 1 Hokkaido pumpkin(s)
• 2 onions, white
• 1 mango(s)
• 100 ml cream
• 20 g brown cane sugar
• 1 shot of white wine
• ½ bunch coriander greens, chopped
• e.g. salt and pepper
• e.g. rapeseed oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Halve the pumpkin, scrape out the seeds, and dice the pumpkin into larger cubes. Dice the onions as well. Fry the onions in a pan with a little rapeseed oil and the brown sugar until browned. Be careful not to burn the sugar. Add the pumpkin and deglaze with a splash of white wine. Add the cream and enough water to cover. Season with salt and pepper and cook over medium heat for about 15-20 minutes, until the pumpkin is soft. Peel and dice the mango, then add the diced mango to the pumpkin. Add the chopped coriander. After 2-3 minutes, purée the soup and season to taste.