Pumpkin Mango Soup (HOT)

• Put the liquid ingredients in a large saucepan on the stove to heat them up. Fry the cloves of garlic and the onion in a pan until golden brown and then add them to the liquid. Just prick the chilli pepper at random in various places with a needle so that the juice can escape. Now add the whole pod to the liquid as well.
• Brush the outside of the Hokaido well and then cut it into slices and then into small pieces. The core casing can be easily removed with a spoon. If you haven't sprouted kernels yet, they can be roasted in a pan with olive oil and added to the soup as a crunchy side dish at the end.
• Now put the pumpkin pieces in the pot with the heated liquid base and put the lid on. Let cook for 10 minutes. During this time peel the mangoes and cut them into pieces. Now take the chilli out of the pot and put the mango pieces in the pot. Let simmer again for 10 minutes.
• Now it is time to add the entire range of spices and 50 ml. Olive oil. Stir well and simmer for another 10 minutes.
• Use a hand blender to grind the soup until it is nice and creamy. Season again to taste with the spices and add the cream and stir in. If you like, you can now add a piece of butter. Finished !!!

tip

• The pumpkin mango soup tolerates a lot of ingredients that can be served separately. As a very special highlight for me, I once fried breaded chicken liver with sage leaves - I thought that was awesome. Always happy for me personally scallop and / or shrimp on a skewer. I like to add crispy bacon or chorizo ​​slices to add meat. Roasted pumpkin seeds and pumpkin oil as a finish have already been added by me in bowls ...... etc.