This warming, fruity soup is just the right meal for a cold and rainy day during the cold season! It is really easy to make and has a rich, soothing flavour.
You can easily reheat this soup for the next day, it makes an amazing starter, just as well as a perfect main dish that even kids will enjoy…!
- 1 kg hokkaido pumpkin →You can also use another pumpkin with eatable Skin, just adjust the cooking time!
- some vegan butter
- 1 x onion
- 1 x garlic clove
- 1 x piece of ginger, fresh
- 1 x chili
- 1 x can of cocnut milk
- 1 x canned mangos
- 100 ml water
- 2 teaspoons of vegetable broth powder
- some vegan sour cream
- pumkin seed oil (seriously, if you don’t own any – get some! This is my favourite oil to drizzle over my italian salads. It isn’t really cheap but worth its price in my opinion.)
- pinch of salt&pepper
Note: It doesn’t really matter too much, what the pumpkin weights exactly. I took one that fit well in my Hand, so just guess.
- Cut the pumpkin in 4 parts and take out the seeds with a spoon. Cut the pumpkin in small pieces.
Take care: Not every pumpkin skin is safe to eat! Please make sure you have a hokkaido or other eatable kind of a pumpkin, otherwise you might harm yourself or at least, the soup really won’t be tasting good!
- Chop down onion, garlic and chili. It doesn’t matter if there are some big chunks because it will be pureed anyway.
- Heat up some vegan butter in a pot, throw in onion, ginger and chili and fry it for a few minutes, until it smells really good and the onions are stewed.
- Put the pumkin pieces in the pot and toss them around for about 3 minutes.
- Deglaze with water and cocout milk, empty the can of mangos (completely, don’t throw out the juice!), add the vegetable broth powder.
- Let everything cook for about 10 minutes until the pumpkin has turned soft.
- Puree everything and season with salt&pepper.
- Put some vegan sour cream on top and give it a good sprinkle of the pumkin seed oil – it gives an amazing flavour!
- The soup is ready to be eaten now.
Suggestion: I served it with some roasted white bread, which made a fantastic addition to it.