Pumpkin and mango soup with chilli foam

Name: Pumpkin and mango soup with chilli foam
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 2–3 Onions; 850 g Pumpkin (Butternut); 1 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Pepper; 1 TABLESPOON light balsamic vinegar; 1000 ml Chicken bouillon; 150 ml Milk; 1/2 TEASPOON Paprika powder; 1 knife tip Chilli powder; 1/2 Mango

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

2–3 Onions
850 g Pumpkin (Butternut)
1 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp grated nutmeg
7-10 Tbsp Pepper
1 TABLESPOON light balsamic vinegar
1000 ml Chicken bouillon
150 ml Milk
1/2 TEASPOON Paprika powder
1 knife tip Chilli powder
1/2 Mango

Directions

1
Onions peel, finely dice. Peel pumpkin, remove seeds. Cut pumpkin into fine pieces. Heat oil in a pot. Fry onions and pumpkin in the pot for about 5 minutes. Season with salt, nutmeg and pepper
2
Deglaze with vinegar and bouillon, cover and simmer for about 30 minutes. In the meantime, bring milk to the boil in a pot, add paprika powder, season with salt and chilli. Cut the mango from the stone. Peel and dice the flesh and add to the soup. Puree the soup with a hand blender, season to taste with salt and pepper
3
Fill 4 glasses (each with a capacity of approx. 300 ml) each with approx. 3/4 of the soup. Foam milk with a hand blender, add foam to the soup with a tablespoon. Froth the milk again and again until each glass is covered with foam