Serving Size: 4
- 1 medium pumpkin or winter squash (e.g. Hokkaido)
- 1 mango
- 2 tablespoons oil
- pinch cayenne
- 1/2 teaspoon cinnamon
- 3 cups vegetable bouillon
- salt and pepper to taste
- nutmeg as garnish
- 4-5 tablespoons walnuts, toasted and ground
- Wash, de-seed and cut up the pumpkin or squash.
- Heat the oil in a large soup pot.
- Put the pumpkin pieces in and sauté for 5 minutes, stirring to evenly coat the pumpkin.
- Add the vegetable bouillon and cook on a medium heat until the pumpkin is soft.
- While the pumpkin is cooking, lightly toast the walnuts in a dry frying pan.
- Allow the walnuts to cool, then lightly grind.
- Peel and slice the mango and cut in chunks.
- Add the mango pieces to the soup.
- Puree the pumpkin and mango to a smooth soup. If it is too thick you can add more vegetable stock or water to thin, or if so desired a non-dairy milk
- Season with cayenne, cinnamon, salt and pepper to taste.
- Serve the soup garnished with the ground-chopped walnuts and a few dashes of nutmeg.