In the European fall there are lots of dishes with pumpkins and with these cold temperatures a warm soup is a great starter. Adding a mango will make the soup taste fresh and fruity. It can be quickly made and it isn’t very difficult.
Preparation time: 30 min + Cooking time: 40 min = Total time: 1h 10 min
| 500g | pumpkin |
| 1 | mango (ripe) |
| 2 | potatoes, medium sized |
| 1 | onion |
| 2 tb. | olive oil |
| 900ml | vegetable stock |
| 2 ts. | honey or agave syrup |
| 2cm | ginger, grated |
| 100ml | cream, whipped |
| coriander leaves | |
| salt | |
| pepper | |
| cinnamon |
Simple Steps to Succeed
- Peel the pumpkin, potato and mango (using the peeler) and cut it into medium sized pieces.
- Peel and cut the onion into little pieces.
- Brown the onions using the olive oil.
- Add the pumpkin, mango and the potatoes.
- Deglaze it with the vegetable stock.
- Add salt and pepper (just roughly) and a pinch of cinnamon also add the honey (just add as much as you like. I added 2 ts. of honey)
- Let it cook until the vegetables are soft.
- Add the ginger (make sure you don’t get all the fibers of the ginger)
- Pureé the soup in a blender.
- Season with salt, pepper and cinnamon.
- Decorate with whipped cream and chopped coriander leaves.
