Exotic Pumpkin Mango Soup with Coconut Foam Hood

For the exotic pumpkin-mango soup with coconut mousse, cut the pumpkin into coarse cubes (peeling is not necessary with Hokkaido or butternut, just rinse well and cut away broken parts).

Peel the mango as well, free it from the core and cut it into coarse pieces. Dice the shallot and sauté in butter until translucent, add the pumpkin cubes, sauté briefly and pour in enough soup to cover everything very well.

Cook until soft and finally add the mango, then puree everything. Stir in the whipped cream and season well with the spices, boil down again for about 10 minutes.

For the coconut foam, heat the whipped cream and coconut milk in a small pot and beat with a hand blender until very foamy or if you have a milk frother, it is easier.

Serve the exotic pumpkin-mango soup in bowls or jars and cover with the coconut foam.

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