John Myers
Contents
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Ingredients
Mango pumpkin soup
- 2 Hokkaido pumpkins
- 1 Mango
- 2 Onions
- 1 tbsp Butter
- 250 ml Cream
- 250 ml Creme fraiche Cheese
- 250 ml Coconut milk
- 500 ml Vegetable broth
- 2 Lime grass sticks
- 1 pinch Salt
- 1 pinch Pepper
- 1 Chilli pepper
- 1 Ginger
Antelope dumplings
- 250 g Antelope mince
- 1 Lime grass stick
- 1 tbsp Oil
Instructions
Mango pumpkin soup
- For the soup, clean the pumpkin thoroughly, remove the seeds and cut into small pieces. Peel the mango, cut the flesh from the core and dice. Peel and dice the onions.
- Melt the butter in a large saucepan and sauté the onions in it. Add the pumpkin and mango, pour in the vegetable stock and simmer for about 20-30 minutes.
- Remove the lime grass, puree the soft mass and then add the cream and coconut milk - let simmer for another 8 minutes. Salt and pepper. Sharpen to taste with chilli and ginger.
Antelope dumplings
- Shape the minced antelope into round dumplings, placing a piece of lime grass in the middle of each dumpling. Then fry in a little oil and add to the soup just before serving. Garnish the soup with a dollop of crème fraîche and a lemongrass each.
Nutrition
Serving: 100gCalories: 165kcalCarbohydrates: 1.4gProtein: 4gFat: 16.1g
