Fruity pumpkin and mango soup

Ingredients for 4 servings:

• 500 g pumpkin flesh
• 1 mango(s), ripe
• 2 potatoes
• 1 shallot(s)
• 2 tbsp oil
• 1 liter vegetable broth
• 4 tbsp liquid honey
• 1 piece(s) ginger, small
• 1 pinch of cinnamon
• 1 pinch of salt
• 1 pinch of pepper (from the mill)
• 100 ml sweet cream

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Peel the pumpkin, mango, and potatoes. Remove the mango flesh from the stone. Wash the potatoes and roughly dice everything. Peel and finely dice the shallot. Heat the oil, sauté the flesh and shallot in it, add the vegetable stock, cook for about 20 minutes, and then puree everything. Peel the ginger, finely grate it, add it, and season the soup with summer blossom honey, cinnamon, salt, and pepper. Whisk the cream until semi-stiff. Ladle the soup into bowls, garnish with the cream, and serve with chives, if desired.