1. CUT VEGETABLES IN MIREPOIX (COARLY) .

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2. PREPARE MANGO CREAM: GREEN MANGO + GARLIC + COCONUT MILK + SPICY OIL (FRESH CHILE + CAYENA + OIL) + SALT (CRUSH) .

 

3.   TOAST AND SALT THE PUMPKIN SEEDS.

 

4. FRY ONION AND CARROT. ADD SPICES AND YELLOW CURRY PASTE.

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5. ADD VEGETABLE BROTH (BOIL 30 'ONION, CELERY, LEEK, CARROT, NAVO AND CABBAGE) AND ALMOND MILK, BRING TO A BOIL. COOK ON MEDIUM-LOW FIRE FOR 20 MIN.

 

6. CRUSH TO A FINE AND HOMOGENEOUS TEXTURE.

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  FINAL TOUCH

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SERVE IN A BOWL OR BOWL, DECORATE A SPOT OF MANGO CREAM AND FINISH WITH PUMPKIN SEEDS.