Creamy pumpkin soup with mango pulp and curry milk
Ingredients
1 Hokkaido pumpkin ( approx. 1.5 kg )
2 onions
piece of ginger
1 /2 cans of VERA mango pulp 820 g
1 can VERA yellow curry sauce
Pomace VERA oil
100 g butter
2 l water or vegetable stock
Spices
Turmeric powder
Nutmeg
Salt
Pepper
Roasted white sesame
Fresh coriander
Coconut milk or sour cream to garnish
Preparation
Lightly fry the chopped onion and ginger in olive oil. Add the sliced pumpkin. Do not peel the Hokkaido pumpkin! Fry for a while, add spices and cover with water or vegetable stock. Cook until soft. Pour in half a tin of mango pulp and a tin of curry sauce. Cook for a minute longer. Blend all together with butter. Serve with a blob of coconut milk or sour cream, roasted sesame seeds and fresh coriander leaves.
