Pumpkin and Mango Soup with Ras El Hanout, Shrimp and Croutons

Quarter and core the pumpkin, rinse and cut into cubes. Peel the mango, remove the pulp from the core and also dice. Peel and dice the onions. Ginger peel and finely chop.

Sauté the onions vigorously in 30 g butter in a high saucepan, add the pumpkin, mango, ginger, ras el hanout, salt, pepper, chilli flakes, cinnamon, clove powder and allspice. Deglaze with vegetable stock and coconut milk. Stir and simmer in a closed saucepan over medium heat for about 20 minutes.

Finely puree the soup with a hand blender. Season to taste and, if necessary, season with Ras el Hanout, salt, pepper, chilli flakes, cinnamon and clove powder.

In the meantime, cut off the crust from the bread. Heat butter in a pan, add rosemary and garlic. Put the bread in the pan and toast it on both sides. Then put in the oven and brown properly on both sides. Take the bread out of the oven and cut into croutons.

Flour the prawns and fry them in the pan.

Spread the soup on the plates. Place the croutons on the soup and place the shrimp on top of the croutons. Serve hot.