Pumpkin cream soup with mango puree

4 servings

45 minutes

Ksenia Krylosova, owner of the Tempo coffee shop, shared the recipe with us.

Energy value per serving

• Calories: 158.9
• Proteins: 4.7g
• Fats: 1.6g
• Carbohydrates: 35.8g

Ingredients

• Pumpkin: 1 kg
• Mango: 300 g
• Onion: 200 g
• Vegetable oil: to taste
• Thyme: 5 g
• Salt: 3 g
• Sugar: 10 g
• Peeled pumpkin seeds: 5 g

Cooking steps

1. Wash the pumpkin, peel it, and cut it into cubes.

   Required ingredients:

   • Pumpkin: 1 kg

2. Peel and finely chop the onion.

   Required ingredients:

   • Onion: 200 g

3. Wrap the pumpkin and onion in foil and bake in the oven at 180 degrees for 30 minutes.

   Required ingredients:

   • Pumpkin: 1 kg
   • Onion: 200 g

4. After baking, sauté the pumpkin in olive oil until golden brown.

   Required ingredients:

   • Pumpkin: 1 kg
   • Vegetable oil:  to taste

5. Send the pumpkin and onion to a deep bowl. Blend with a blender.

   Required ingredients:

   • Pumpkin: 1 kg
   • Onion: 200 g

6. Add mango puree and blend again.

   Required ingredients:

   • Mango: 300 g

7. Add salt and sugar and blend again.

   Required ingredients:

   • Salt: 3 g
   • Sugar: 10 g

8. Pour the soup into a deep plate.

9. Garnish with pumpkin seeds and thyme.

   Required ingredients:

   • Peeled pumpkin seeds: 5 g
   • Thyme: 5 g

10. To serve.