Fruity pumpkin soup

4 serves

Easy 45 min
kcal 292 per person


  1. 600 g pumpkin

  2. 1 small ripe mango

  3. 2 potatoes

  4. 1 shallot

  5. 2 tbsp oil

  6. 1 litre vegetable broth

  7. 4 tbsp Langnese Summer Blossom Honey

  8. 1 small piece of ginger

  9. Cinnamon, ground

  10. Salt and pepper

  11. Fresh-ground pepper

  12. ½ container of cream (= 100 ml)


  1. Peel the pumpkin, mango and potatoes, separate the mango from the stone, wash the potatoes and chop everything into cubes. Peel the shallot and chop it into fine cubes.

  2. Heat the oil, sauté the fruit and the shallot until glassy, then add the vegetable broth and cook for about 20 minutes. Afterwards, purée the soup.

  3. Peel and grate the ginger, add it to the puréed soup, then add the honey, cinnamon, salt and pepper to taste. Beat the cream until soft peaks form.

  4. Ladle the soup into bowls and flavour with the cream. Garnish with chopped chives if desired.