Pumpkin-mango soup

Ingredients for 4 servings:

• 3 shallots
• 1 piece(s) ginger root, walnut-sized
• 300 g Hokkaido pumpkin(s)
• 300 g parsnip(s)
• 300 g mango(s)
• 4 tbsp rapeseed oil
• 1.8 liters of vegetable broth, lactose-free
• 1 handful of lemon balm
• 1 tbsp curry powder
• 200 g tofu (sesame curry tofu)
• 240 g wholemeal bread (spelt wholemeal bread), sliced

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Quick pumpkin soup, vegan and lactose-free.

Slice the shallots into strips and dice the ginger very finely. Remove the fibers and seeds from the pumpkin (you don’t need to remove the skin), then roughly dice the flesh. Roughly chop the parsnip. Cut the mango flesh away from the stone. Heat the rapeseed oil in a large pot and fry the above ingredients briefly over medium heat, then deglaze with the vegetable stock. Pluck the leaves from the lemon balm and add them. Simmer the soup gently for 10 minutes, then puree. Season with curry powder to taste. Cut the tofu into bite-sized pieces, add to the soup, and heat through. If you like, you can also use feta cheese instead. Toast the bread and serve with it.