Pumpkin and carrot soup with shrimp

Ingredients for 4 servings:

• 250 g pumpkin flesh, diced
• 250 g potatoes, diced
• 250 g carrot(s), diced
• 250 ml orange juice
• 1 mango(s), cut into cubes
• 1 liter chicken broth or vegetable broth
• some salt
• some pepper, fresh
• some chili
• some gingerbread spice
• 250 g bread(s) (sunflower bread)
• 100 g garlic butter
• 250 g shrimp(s)
• some cress

Instructions

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

exotic

Cook the diced vegetables with orange juice and broth until soft. Add the mango shortly before the end of the cooking time. Season the soup with salt, pepper, chili, and gingerbread spice. Dice the sunflower bread and toast it in half of the butter to make croutons. Briefly cook the prawns in the remaining butter, remove from the pan, and set aside. Pour the cooking juices into the soup. Ladle the soup into bowls, add the croutons and prawns, and garnish with cress.