One of the surprising benefits of reducing food waste, is stumbling across unusual flavour combinations.
Last week I decided to cook up lots of roasted pumpkin soup, with pumpkins straight from our veggie patch.
“What would roasted mango taste like in the soup” I pondered as I pulled out mushy mangos from the fridge. Committed to using the mangos in the spirit of reducing fruit waste, I put them into my soup.
Roasted Pumpkin and Mango Soup (gluten & dairy free and vegan)
* One large pumpkin (around 1-2 kilograms)
* Three carrots
* Two mangos
* Four cloves of garlic
* 1/2 cup of pine nuts
* Vegetable stock (make sure it is vegan)
* Dairy free cream cheese (can buy from Coles or Woolworths in Australia)
* Salt and pepper
* Remove skin and seeds from pumpkins and mango. Cut up and place onto an oven tray.
* Cut up carrots and add to oven tray too.
* Peel garlic cloves and add to oven tray too. Sprinkle the pine nuts over everything on the oven tray.
* Sprinkle with oil (I use rice bran oil) and then season with salt. Cook in a 200 degrees C oven for 45 minutes (you might want to turn everything half way through).
* Place everything including any juices into a food processor. Mix well.
* Add mixture to a large saucepan. Stir in 600 ml of vegetable stock or less if you prefer a thicker soup. Stir in dairy free cream cheese (to your own taste).
* Season with pepper for taste.
* Pour soup into serving bowls then sprinkle with chives (or any fresh herbs of your choice).
I was surprised that roasted mango would compliment pumpkin. I really enjoyed the flavour. My carnivore husband and toddler ate it too – which is always a bonus!