Pumpkin Cream Soup with Mango Puree
⏳ Time
45 minutes
🥕 Ingredients
8
🍽️ Servings
4
Description
This recipe was shared with us by Emily Johnson, owner of a café called The Daily Brew.
Ingredients
- Pumpkin - 2 lbs
- Mango - 10.6 oz
- Onion - 7.1 oz
- Vegetable Oil - to taste
- Thyme - 0.2 oz
- Salt - 0.1 oz
- Sugar - 0.4 oz
- Shelled pumpkin seeds - 0.2 oz
Step by Step guide
Step 1
Wash the pumpkin, peel it, and cut it into cubes.
Step 2
Peel and finely chop the onion.
Step 3
Wrap the pumpkin and onion in foil and bake in the oven at 356°F for 30 minutes.
Step 4
After baking, sauté the pumpkin in olive oil until golden brown.
Step 5
Transfer the pumpkin and onion to a deep bowl. Blend with an immersion blender.
Step 6
Add the mango puree and blend again.
Step 7
Add salt and sugar and blend once more.
Step 8
Pour the soup into a deep plate.
Step 9
Garnish with pumpkin seeds and thyme.
Step 10
Serve.
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