in Soup Recipes

Pumpkin soup with mango

updated

Spread the love

Ingredients for 4 servings:

  • 1 large pumpkin(s)
  • 1 large mango(s)
  • 200 ml cream
  • 1 pinch of ginger powder
  • 1 pinch(s) curry powder
  • 1 tsp vegetable broth
  • 1 pinch of nutmeg
  • Water
  • n. B. pumpkin seed oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Peel the pumpkin and mango and cut into small pieces. Place them in a saucepan and just cover with water. Simmer for about 30 minutes, until the pumpkin is buttery soft. Drain some of the water if necessary. Add 1-2 teaspoons of vegetable stock and puree everything with a hand blender. Add the cream and season with ginger, nutmeg, and curry powder. If desired, garnish the soup with a drizzle of pumpkin seed oil.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Oat-banana-cinnamon shake

Savoy cabbage stew à la Klaus