It’s finally autumn! I could write an entire list of things I like about autumn! From the leaves rustling under our feet during cozy autumn walks to cuddly jumpers and hot chocolate – you name it, it’s in there. But there is one special not so little thing about autumn that I love: pumpkin! Scary Halloween pumpkin, pumpkin chips, and last but not least, pumpkin soup. I am not talking about any pumpkin soup here, no, I am talking about the one and only mango pumpkin soup! And I’m going to share the recipe with you today.
For 4 portions, you are going to need:
- 500g of Hokkaido pumpkin
- 1 ripe mango
- 200ml of coconut milk
- 1 onion
- 1 small piece of ginger
- 750ml of vegetable stock
- 4 table spoons of colza oil
- Coconut milk
- Salt and pepper
Cut onion into small pieces. Get rid of the fibers and seeds from the pumpkin and cut the pulp roughly. Peel the mango and get rid of the stone. Cut the mango roughly as well.
Heat up the oil in a pot and fry the onions. Then add the pumpkin and let it simmer for 3 minutes. Add the coconut milk, the vegetable stock, the ginger and the mango. Let that simmer for about 10 minutes. Mash everything together and season to taste with salt and pepper.
You can also decorate the soup with some squash seed oil on top 😊