Ingredients

• 1 kg pumpkin
• 2 tablespoons extra virgin olive oil
• 1 tablespoon butter or olive oil
• 1 onion
• 1 clove garlic
• 1 tablespoon grated ginger
• 1 teaspoon turmeric powder
• a pinch of chili powder
• 700 ml vegetable broth
• 400 ml coconut milk

Mango Salsa

• 1 ripe mango
• 1 peperoni pepper
• 1 tablespoon lime juice
• 2 teaspoons maple syrup
• 1 teaspoon olive oil
• 2 tablespoons chopped cilantro

Preparation

1. Wash the pumpkin, cut into pieces, remove seeds with a spoon, peel the skin with a vegetable peeler. Chop the flesh into cubes.
2. In a pot in olive oil and butter, sauté the peeled and diced onion (about 5 minutes, stirring occasionally). Add garlic sliced thinly, grated ginger and pumpkin, season with salt and fry, stirring occasionally for about 7-10 minutes. Add turmeric and chili powder, mix and fry for another minute.
3. Pour in hot broth and bring to a boil. Cook covered for about 10 minutes until pumpkin is tender. Blend the soup into a smooth puree, add coconut milk and blend again.
4. Serve with mango salsa: peel and cube the mango finely, add the finely chopped hot pepper without seeds, drizzle with lime juice, maple syrup and olive oil. Mix with chopped cilantro.