Pumpkin purée soup with mango
Description
Perfect for lunch. This soup turns out light and nutritious, warming and energizing. I made two portions as a trial, and we really liked it. The soup is also interesting because, by varying the set of spices and seasonings, you can use this base to prepare both a summer cold soup and even a dessert. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Roast the pumpkin. You can do this by cutting the peeled flesh into pieces, or you can roast halves of a small pumpkin directly in their skin. Before roasting, drizzle the flesh with olive oil, add rosemary and coarsely ground pepper. Sprinkle the pumpkin with coarse salt and a pinch of brown sugar. Roast until the edges are charred and the flesh is tender. Roast garlic cloves in their skins alongside the pumpkin (they require less roasting time).
- 2
Step 2
Scoop the required amount of flesh from the cooked pumpkin. Brew green tea—preferably without any additives. Let it steep, but not for too long, so the drink doesn't become bitter. Peel half of a ripe mango. Add peeled roasted garlic. Puree the pumpkin and mango with an immersion blender, pouring in the hot tea.
- 3
Step 3
Add salt and spices to the puree. I recommend curry and hot red pepper (chili or cayenne), along with a bit of nutmeg. This will give the soup a very pleasant spicy warmth. Add olive oil for a richer flavor.
- 4
Step 4
Stir the soup and pour it into bowls. Sprinkle with fried sesame seeds on top and serve with crispbreads.