Pumpkin soup with mango

Ingredients for 8 servings:

• 1 small butternut squash
• 1 large mango(s), ripe
• 1 large onion(s)
• 1 clove(s) garlic, or more
• 1 piece(s) ginger, thumb-sized
• 1 chili pepper(s)
• 2 limes, juice
• some coriander
• some allspice
• some cardamom
• 150 ml coconut milk
• 1 liter vegetable broth
• some oil for sautéing
• 1 tbsp brown sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

sweet and sour

Peel the pumpkin, mango, and onion, deseed the pumpkin, and dice everything. Deseed and skin the chili pepper, then dice very finely. Peel the ginger and dice very finely. Heat a little oil in a sufficiently large pot and sauté the diced onion, do not brown. Add the diced garlic and sauté briefly, sprinkle with 1 tablespoon of brown sugar, and stir until melted. Add the pumpkin cubes and quickly mix everything well. Deglaze with about half of the vegetable stock, stir in the ginger, chili, a little salt, and a pinch each of cardamom, allspice, and coriander, and bring to a boil. Reduce the heat to simmer until the pumpkin is soft. Add the mango cubes and the juice of 1 lime and simmer for a further 5 minutes, then puree with 150–200 ml of coconut milk. If the soup is too thick, add a little vegetable stock. Season with salt, spices, and lime juice. The amount of chili you use depends on your personal taste and the spiciness of the chili peppers. Don’t add too much vegetable stock during cooking; it’s better to thin the soup after puréeing until the desired consistency is reached.