Mango Curry Pumpkin Soup
A quick-to-make Thai-inspired mango pumpkin soup that’s sure to please.
25 min
8 cups
130 calories
Ingredients
2 lb pumpkin, peeled, seeded, and cut into small chunks
2 tbsp Mango Curry Dip Mix
3 cups Vegetable Broth
1 1⁄2 tsp Vegetable Broth Mix
1 cup boiling water
1 can (14 oz /398 ml) light coconut milk
Instructions
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.
Nutritional Information
Per serving(2 cups): Calories 130, Fat 8 g (Saturated 6 g, Trans 0 g), Cholesterol 0 mg, Sodium 105 mg, Carbohydrate 15 g (Fiber 3 g, Sugars 3 g), Protein 2 g.
Tips
For added protein, top with grilled chicken or coconut shrimp.