Asian-style pumpkin soup

Ingredients for 4 servings:

• 1 m.-large Hokkaido pumpkin(s)
• 1 large mini bell pepper(s), orange
• 1 m.-sized potato(s)
• 2 carrots
• 1 mango(s)
• 1 tbsp clarified butter
• 1 can coconut milk, approx. 400 ml
• 1 liter vegetable broth
• salt and pepper
• 1 chili pepper(s), if desired
• some balsamic vinegar if needed

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

Dice the Hokkaido pumpkin, bell pepper, potato, and carrots. Heat the clarified butter in a pan and roast the Hokkaido pumpkin cubes until they start to smell nice. Now add the bell pepper, carrots, and potato and roast briefly. Pour in the vegetable stock and cook over medium heat for about 1 hour, stirring occasionally. In the meantime, peel the mango and cut the flesh into small pieces. After 1 hour of cooking, add the mango, stir well, and simmer for another 15 minutes. If the soup is still too thick, add a little more vegetable stock. Now puree the soup for the first time with a hand blender. Add the coconut milk and puree again until the soup reaches the desired consistency. Season to taste with salt and pepper; add a small chili pepper if desired. Drizzle a little balsamic vinegar over the soup when serving. Scallops are a great delicacy here.