A deliciously sweet and spicy starter that gets the meal off to a harmonious start.
Makes 4 servings
For the mango cubes:
- ½ mango: halve and cut into small cubes
- ½ bunch of fresh coriander: chop
- 2 tsp sesame oil
- Salt, pepper
- 1 pinch each of chilli powder, curry powder and sugar
Prepare all ingredients as described above. Make a marinade from chilli powder, curry powder, sugar, sesame oil, salt and pepper. Prepare the freshly chopped coriander. Mix the prepared mango cubes well with the marinade and chopped coriander and leave to infuse.
For the pumpkin and sweet potato soup:
- 300 g Hokkaido pumpkin: wash, remove seeds, cut into cubes
- 300 g sweet potatoes: wash, peel, cut into cubes
- 3 tbsp ghee
- 10 g fresh ginger: peel and grate
- 2 shallots: peel, wash, chop into large cubes
- 1 leek: clean, wash, cut into rings
- 2 tsp brown sugar
- A little salt
- 750 ml vegetable stock
- 50 ml coconut milk
- Salt, pepper
Prepare all ingredients as described above. Heat 3 tablespoons of ghee in a saucepan. Sauté the pumpkin and sweet potato pieces for approx. 10 minutes. Then add the ginger, shallots and leek and sauté for approx. 5 minutes. Season with sugar and salt, deglaze with the vegetable stock and simmer for another 20 minutes over low heat. At the end of the cooking time, add the coconut milk and then purée the soup. Season again with salt and pepper to taste.
Serving
The soup can be served in soup bowls or plates. Place the marinated mango cubes on top of the soup. Note: The skin of the Hokkaido pumpkin does not need to be removed. It can be cooked after thorough washing. When cooked, it becomes very soft and can be easily puréed. This gives the soup a beautiful colour. Bon Appétit!