Pumpkin cream soup with mango puree

Name: Pumpkin cream soup with mango puree
Total time: 45 min
Yield: 4
Ingredients: Pumpkin 1 kg; Mango 300 g; Onion 200 g; Vegetable oil 0 to taste; Thyme 5 g; Salt 3 g; Sugar 10 g; Peeled pumpkin seeds 5 g

4 servings

45 minutes

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

Energy value per serving

CaloriesProteinsFatsCarbohydrates

158.9

kcal

4.7g

grams

1.6g

grams

35.8g

grams

Ingredients

4servings

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:
1. Pumpkin: 1 kg

2
Peel and finely chop the onion.
Required ingredients:
1. Onion: 200 g

3
Wrap the pumpkin and onion in foil and bake in the oven at 180 degrees for 30 minutes.
Required ingredients:
1. Pumpkin: 1 kg
2. Onion: 200 g

4
After baking, sauté the pumpkin in olive oil until golden brown.
Required ingredients:
1. Pumpkin: 1 kg
2. Vegetable oil: to taste

5
Send the pumpkin and onion to a deep bowl. Blend with a blender.
Required ingredients:
1. Pumpkin: 1 kg
2. Onion: 200 g

6
Add mango puree and blend again.
Required ingredients:
1. Mango: 300 g

7
Add salt and sugar and blend again.
Required ingredients:
1. Salt: 3 g
2. Sugar: 10 g

8
Pour the soup into a deep plate.

9
Garnish with pumpkin seeds and thyme.
Required ingredients:
1. Peeled pumpkin seeds: 5 g
2. Thyme: 5 g

10
To serve.

Pumpkin cream soup with mango puree

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