Day and mango cream
A quick and warming autumn soup! This creamy pumpkin soup takes just 15 minutes to prepare, and the combination of curry paste, mango, and Hokkaido pumpkin flavors will delight everyone at the table. Try it and be amazed by the mango salsa – it's the perfect addition that adds an exotic touch to every spoonful.
Number of servings
4
Preparation time
15 min
Print recipe
INGREDIENTS
- 2 tsp House of Asia Garlic, Ginger and Chili Pastes
- 400 ml Coconut milk 12-14% House of Asia
- 3 tsp House of Asia Red Curry Paste
- 100 ml Alphonso mango pulp without added sugar QF Quality Food
- 1 liter of vegetable broth
- 0,5 kg Hokkaido pumpkin, cut into thick slices
- 1 sweet potato, cut into thick cubes
- 2 carrots cut into thick slices
- 3 garlic cloves
- 2 onions, diced
- 3 tablespoons olive oil
- Salt and black pepper to taste
Sauce:
- 3 tablespoons Alphonso mango pulp without added sugar QF Quality Food
- 100 g Hokkaido pumpkin, baked and cut into small cubes
- 1/2 sweet onion, finely diced
- 1 tablespoon chopped peanuts
- 1 tablespoon chopped coriander
- 1/2 pepperoni, finely chopped
- 1/2 lime
Coriander to serve
A METHOD OF PREPARING
- Preheat the oven to 180°C. Place the chopped vegetables on a baking tray, drizzle with olive oil, and bake for about 50 minutes, until the vegetables are soft. Then, blend until smooth.
- Pour the broth into a pot, add the blended vegetables, mango pulp, and coconut milk. Season with garlic, ginger, and chili paste, curry paste, salt, and pepper. Bring to a boil.
- Prepare the salsa. Combine the chopped pumpkin, onion, and chili pepper. Add the chopped nuts, cilantro, and stir in the mango pulp and lime juice.
- Serve the hot pumpkin cream with the prepared salsa and coriander leaves.
