Peel the pumpkin, mango and potatoes, remove the flesh from the stone of the mango, rinse the potatoes and cut everything together into coarse cubes.
Peel and finely dice the shallot. Heat the oil, sauté the flesh and shallot, pour in the vegetable soup, cook for about 20 minutes and mash everything together. Peel ginger, grate finely, add and season soup with cinnamon, salt, summer blossom honey and freshly ground pepper. Whip the cream until half stiff. Fill soup into plates, bring to the table garnished with the whipped cream and chives to taste.
Our tip: Always use fresh chives if possible!
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