Pumpkin Cream Soup with Mango Puree
Soups • European
Description
This recipe was shared with us by Emily Johnson, owner of a café called The Daily Brew.
Ingredients
- Pumpkin 0 lbs
- Mango 10 oz
- Onion 5 oz
- Vegetable Oil to taste
- Thyme 0 oz
- Salt 0 oz
- Sugar 0 oz
- Shelled pumpkin seeds 0 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 355°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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