John Myers
Contents
show
Ingredients
- 500 g Hokkaido pumpkin meat
- 1 maturity Fresh mango
- 1 medium sized Clove of garlic
- 2 tbsp Butter
- 3 tbsp Mango chutney
- 1 tbsp Sugar
- 100 ml White wine dry
- 800 ml Vegetable broth
- 300 ml Cream 10% fat
- 0,5 tsp Curry
- Salt
- Black pepper from the mill
- 4 tbsp White wine vinegar
- 1 Red chilli pepper
Instructions
- Cut the Hokkaido pumpkin with the skin into cubes. Peel the mango, remove the core and cut into pieces. Peel off the garlic clove and cut into small pieces.
- Melt butter in a saucepan and sweat the pumpkin cubes in it. Add mango pieces, garlic pieces, mango chutney and sugar and let caramelize. Deglaze with white wine and fill up with the stock and cream. Simmer the soup for about 30 minutes, season with curry, salt, pepper and white wine vinegar.
- Lightly puree the soup with the hand blender. If the soup is still too thick, it can be diluted with a little vegetable stock.
- Finally cut the chilli peppers into fine strips and add them to the soup as a decoration.
Nutrition
Serving: 100gCalories: 68kcalCarbohydrates: 4.7gProtein: 0.9gFat: 4.6g
