John Myers
Ingredients for 3 servings:
- ½ pumpkin(s), Hokkaido (approx. 400 g)
- 400 g potatoes
- 1 medium-sized carrot(s), approx. 100 g
- 1 onion(s), approx. 100 g
- 2 apples, approx. 350 g
- 1 mango(s)
- 1 ½ liters of water
- 1 tsp vegetable broth
- e.g. salt (Chinese salt contains chili, turmeric, pepper, salt, etc.)
- n. B. Curry
- possibly salt
- n. B. Oil
- Pumpkin seed oil
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
an attempt at a completely new combination and taste experience
Chop the pumpkin, skin on but without the seeds. Do the same with the peeled potatoes and carrot. Put them in a pot with water and add the seasonings. Brown the sliced onion in oil in a pan and add to the soup. Cook everything until soft. In the meantime, wash, core, and quarter the apples. Remove the stone and peel from the mango. Now add the apple pieces, skin on, and the mango flesh to the soup and simmer briefly, for a couple of minutes. Then puree everything with a hand blender, season to taste, and divide between the plates. Garnish with the pumpkin seed oil and serve. You can also boil the whole thing down and serve it as a puree.
Facebook Comments