Pumpkin and mango soup with chilli foam

Ingredients

Directions

1. 1

   Onions peel, finely dice. Peel pumpkin, remove seeds. Cut pumpkin into fine pieces. Heat oil in a pot. Fry onions and pumpkin in the pot for about 5 minutes. Season with salt, nutmeg and pepper

2. 2

   Deglaze with vinegar and bouillon, cover and simmer for about 30 minutes. In the meantime, bring milk to the boil in a pot, add paprika powder, season with salt and chilli. Cut the mango from the stone. Peel and dice the flesh and add to the soup. Puree the soup with a hand blender, season to taste with salt and pepper

3. 3

   Fill 4 glasses (each with a capacity of approx. 300 ml) each with approx. 3/4 of the soup. Foam milk with a hand blender, add foam to the soup with a tablespoon. Froth the milk again and again until each glass is covered with foam