Mango Curry Pumpkin Soup
A quick-to-make Thai-inspired mango pumpkin soup that’s sure to please.
2 lb pumpkin, peeled, seeded, and cut into small chunks
2 tbsp Mango Curry Dip Mix
3 cupsVegetable Broth
1 can (14 oz /398 ml) light coconut milk
- In a Multipurpose Steamer, place pumpkin and dip mix. Microwave for 5–7 minutes with lid on.
- Add bouillon and coconut milk. Microwave for an additional 5–7 minutes with lid on.
- Blend to desired consistency with a hand blender.
- Portion into bowls and serve garnished with a drizzle of finishing sauce if desired.
Per serving (2 cups): Calories 130, Fat 8 g (Saturated 6 g, Trans 0 g), Cholesterol 0 mg, Sodium 105 mg, Carbohydrate 15 g (Fibre 3 g, Sugars 3 g), Protein 2 g.
For added protein, top with grilled chicken or coconut shrimp.