in Soup Recipes

Pumpkin soup with mango

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Ingredients for 4 servings:

  • 2 m.-large Hokkaido pumpkin(s)
  • 2 mangoes, ripe
  • 4 tsp curry powder, green
  • 4 tbsp, heaped jam (greengage or plum jam)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 18 minutes; Total time approx. 38 minutes

vegetarian, vegan, fruity and spicy

Wash the pumpkins and cut into large pieces. Do not remove the seeds, as they are very healthy. Bring the pumpkin pieces to a boil in a large pot with about 1 liter of water. Add the curry powder. Continue to simmer on low heat. Meanwhile, peel the mangoes (using a vegetable peeler). Trim the flesh and cut into finger-thick cubes. Once the pumpkins are nice and soft, mash them with a hand blender until a fine paste forms. All the seeds are now mashed. Then add the mango cubes and simmer on low heat for another 3-4 minutes, stirring occasionally. Finally, stir in the greengage jam and serve hot! Garnish with a mint leaf, if desired.

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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.

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