Cut the pumpkin in half, remove the core and cut the pumpkin flesh with the skin into large pieces. Peel the onion and cut into large cubes. Sauté everything in a saucepan with oil. Briefly braise the lentils and tomato paste. Drain the mango and cut into large pieces cut into small cubes. Roughly chop the coriander greens.
Add the stock and mango. Season with salt, pepper and chilli from the mill, bring to the boil and cook covered for 15 minutes over a medium heat. Finely puree the soup with the Mixsatab. Season with salt, pepper and lime juice.
Arrange the pumpkin and lentil mango soup on plates. Serve sprinkled with diced mango, coriander and chilli from the grinder.
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