Wash the Hokkaido pumpkin thoroughly, cut out unsightly areas, divide, remove seeds and fibers and dice.

Hokkaido pumpkin does NOT need to be peeled!

Heat the butter lard in a saucepan. Sauté the onion, chilli and ginger (cut into small pieces), stirring occasionally.

Then add the pumpkin. Deglaze with the poultry bouillon, bring to the boil and cook over a low heat for about 15 minutes.

Just before the end of cooking, mix in the diced mango and garlic. Puree the soup finely and season with lemon juice, salt and orange pepper.

Spread the Hokkaido pumpkin cream soup on plates, serve garnished with basil and Tête de Moine florets.