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Ingredients (2 servings)
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500 g Schnitz-Kürbis
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1 Stk. SPAR Mango
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200 g Bio-Dreizinnenbrot
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Öl, Salz, Pfeffer, Currypulver
Preparation
- Peel and seed the pumpkin, then cut it into cubes. Peel the mango and dice the flesh.
- Heat a little oil in a pot, roast the pumpkin cubes with some curry powder, and cover with water. Boil for about 20 minutes until soft.
- Add the diced mango to the pot and puree the soup until smooth. Season to taste with salt and pepper.
- Cut the bread into pieces and toast them in a pan with a little oil until crispy.
- Pour the hot pumpkin soup into bowls and serve with the toasted bread pieces.
