Carrot, Mango and Pumpkin Soup

Name: Carrot, Mango and Pumpkin Soup
Ingredients: 2 tablespoons of butter; 1 large onion, peeled and finely chopped; 1-inch piece of fresh ginger-root, peeled and minced; 1 large carrot, peeled and finely chopped; 4 cups of chicken stock or 2 14½-ounce cans of chicken broth plus enough water to make 4 cups; 4 cups of chicken stock or 2 14½-ounce cans of chicken broth plus enough water to make 4 cups; 4 cups of chicken stock or 2 14½-ounce cans of chicken broth plus enough water to make 4 cups; 1½ cups of raw pumpkin, peeled and cut into 1-inch cubes; a pinch of ground cardamom; 1 cup of ripe mango, peeled and the flesh coarsely chopped; ½ cup of coconut cream or whipping cream may be substituted; ½ cup of coconut cream or whipping cream may be substituted; salt and pepper to taste; salt and pepper to taste; 6 mint sprigs for garnish

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Tradewinds & Coconuts

By Jennifer Brennan

Published 1997

About

The skill of combining fruit and vegetables in appetizing combinations is almost an Hawaiian trademark. Keep your guests healthy with this creamy collation; it contains a triple dose of vitamin A. Its flavor is, at once, distinctive and sensuous; the color is the sunset sky as seen from Diamond Head.

Ingredients

2 tablespoons of butter
1 large onion, peeled and finely chopped
1-inch

Soup
Gluten-free

Method

Place a large non-reactive saucepan over medium-high heat and add the butter. Let the fat come up to frying temperature but not burning and stir in the onion. Sauté the onion for about 3 minutes, or until it is limp and almost disintegrating. Add the ginger and carrot, continue to stir and fry for about 2 more minutes.
Pour in the chicken stock and add the pump