John Myers
Pumpkin and Lentil Mango Soup
The perfect pumpkin and lentil mango soup recipe with a picture and simple step-by-step instructions.
- 1 medium size Hokkaido pumpkin
- 1 Onion red
- 3 tbsp Rapeseed oil
- 100 g Lentils red
- 1 tbsp Tomato paste
- 250 g Mango preserve drained
- 1,5 liter Vegetable broth, instant
- Salt and pepper
- Chilli from the mill
- 1 bunch Fresh coriander
- 2 tbsp Lime juice
- Cut the pumpkin in half, remove the core and cut the pumpkin flesh with the skin into large pieces. Peel the onion and cut into large cubes. Sauté everything in a saucepan with oil. Briefly braise the lentils and tomato paste. Drain the mango and cut into large pieces cut into small cubes. Roughly chop the coriander greens.
- Add the stock and mango. Season with salt, pepper and chilli from the mill, bring to the boil and cook covered for 15 minutes over a medium heat. Finely puree the soup with the Mixsatab. Season with salt, pepper and lime juice.
- Arrange the pumpkin and lentil mango soup on plates. Serve sprinkled with diced mango, coriander and chilli from the grinder.
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