Pumpkin and mango soup with crunchy seeds

• 800 g pumpkin
• 1 very ripe mango
• 1 onion
• 1 garlic clove
• 2 tablespoons of thick crème fraîche
• 250 ml vegetable or chicken stock
• 2 tablespoons of olive oil
• 2 pinches of red chilli powder (optional)
• 1 pinch of nutmeg
• 4 tablespoons of roasted pumpkin seeds
• A few sprigs of chives
• Salt and pepper

#CosySoups

Peel the mango and pumpkin and cut them into large pieces.

Peel the garlic cloves and the onion. Cut the onion into quarters.

Put the mango, pumpkin, onion and garlic in the Cook4me touch. Select the manual mode and set it to Express pressure cook for 10 minutes.

Place the cooked vegetables in the blender with olive oil and blend until smooth.

Add the stock gradually, until you reach the desired consistency.

Season with salt and pepper.

Pour the soup into a saucepan and heat for a few minutes over low heat.

Add the chilli and nutmeg and adjust the seasoning if necessary.

Sprinkle with finely chopped chives and squash seeds to serve.