This soup has become one of my all time favorites and I sure hope you enjoy it too.
Using special ingredients is always fun and here I prefer Hawaiian salt to normal salt, but you use what you have of course.
Hawaiian salt, or alaea salt, is a natural, unprocessed sea salt, notable for its dark pinkish color. The salt is harvested by hand and is available in both coarse and fine grain. If you want to know more about Hawaiian salt go here: What Is Hawaiian Salt?
This recipe serves about 4.
What you need:
* 1 ripe mango
* 400 g pumpkin, butternut
* 1 red onion
* Nut oil for pan
* 1 clove of garlic
* 500 dl broth, chicken or vegetable
* 2 dl white wine (can be skipped, but will add an extra good aroma)
* One handful of fresh thyme
* 2-3 tsp curry powder (I really like the Annapurna curry because it has a little cinnamon in it. If you don`t have Annapurna curry add a pinch of cinnamon spice in the soup)
* Salt & pepper & sugar, to taste.
What you do:
Heat up a soup pot with a little nut oil and add chopped onion and garlic. Let this turn golden before adding sliced pumpkin and white wine (if you precook the pumpkin if will all go a little quicker) let simmer at medium heat till the white wine is just about gone and add half of the broth. Add the sliced mango when the pumpkin is tender. Add the rest of the broth and the chopped thyme and let it simmer for another 10 minutes.
Pour it all into a blender and let it blend well. Have the blend bak in the pot (Rinse it out if you have bits and pieces of ingredients left).
Add a little water if you fond the soup too thick. Now it`s seasoning time: add the curry, salt and pepper. Always tasting and adding till you reach desired taste. If it get`s too salty or too spicy you can add sugar to balance.
Serve with fresh bread, nut gremolata and/or croutons. Vary your decoration with swirling a little cream or crème fraîche around on top.
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