Pumpkin cream soup with mango puree
4 servings
45 minutes
Ksenia Krylosova, owner of the Tempo coffee shop, shared the recipe with us.
Calories158.9kcal
Proteins4.7grams
Fats1.6grams
Carbohydrates35.8grams
1
Wash the pumpkin, peel it, and cut it into cubes.
- Pumpkin: 1 kg
2
Peel and finely chop the onion.
- Onion: 200 g
3
Wrap the pumpkin and onion in foil and bake in the oven at 180 degrees for 30 minutes.
- Pumpkin: 1 kg
- Onion: 200 g
4
After baking, sauté the pumpkin in olive oil until golden brown.
- Pumpkin: 1 kg
- Vegetable oil: to taste
5
Send the pumpkin and onion to a deep bowl. Blend with a blender.
- Pumpkin: 1 kg
- Onion: 200 g
6
Add mango puree and blend again.
- Mango: 300 g
7
Add salt and sugar and blend again.
- Salt: 3 g
- Sugar: 10 g
8
Pour the soup into a deep plate.
9
Garnish with pumpkin seeds and thyme.
- Pumpkin seeds (pepitas): 5 g
- Thyme: 5 g
10
To serve.
