Serving Size: 4

Ingredients:

• 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

Directions:

1. Wash, de-seed and cut up the pumpkin or squash.
2. Heat the oil in a large soup pot.
3. Put the pumpkin pieces in and sauté for 5 minutes, stirring to evenly coat the pumpkin.
4. Add the vegetable bouillon and cook on a medium heat until the pumpkin is soft.
5. While the pumpkin is cooking, lightly toast the walnuts in a dry frying pan.
6. Allow the walnuts to cool, then lightly grind.
7. Peel and slice the mango and cut in chunks.
8. Add the mango pieces to the soup.
9. 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
10. Season with cayenne, cinnamon, salt and pepper to taste.
11. Serve the soup garnished with the ground-chopped walnuts and a few dashes of nutmeg.