Fruity pumpkin soup

Ingredients for 5 servings:

• 1 ½ kg Hokkaido pumpkin(s)
• 1 mango(s)
• 1 shallot(s)
• 500 ml vegetable stock
• 200 ml orange juice
• 100 ml coconut milk
• e.g. Parmesan
• e.g. chili threads

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 30 minutes

from the show “The Perfect Dinner” on VOX from 27.01.21

Finely dice the shallots. Wash and slice the pumpkin. Remove the seeds and roughly dice the pumpkin. Sauté the shallots until translucent, add the pumpkin cubes and sauté as well. Then fill the pot with water until all the cubes are covered. Simmer the pumpkin until cooked through. Drain, reserving some of the liquid. Peel the mango and puree it in a blender with the reserved liquid. Puree the cooked pumpkin with some of the vegetable stock. Mix the pureed pumpkin in the pot with the remaining vegetable stock and the pureed mango and bring to a simmer again. Place the chili flakes in a tea strainer and simmer until the desired spiciness is reached. Add a handful of grated Parmesan cheese to the soup and let it melt. Let the entire contents of the pot simmer over medium heat for about an hour, stirring occasionally. Finally, strain the soup through a fine sieve to avoid any hard pieces of peel remaining in the soup. Heat the coconut milk and whisk it with a hand blender until frothy. Serve the foam on top of the soup or in a separate bowl, if desired. Sven prepared this recipe as an appetizer on the show “The Perfect Dinner” – Day 3 from the Bergisches Land region on Wednesday, January 27, 2021.