Curried Pumpkin and Mango Soup

Ohhh, my hubby made this for our family this past Sunday. We've been trying to use up pantry and freezer contents and so he modified a pumpkin soup recipe to include some of our frozen mango, too. This soup is thick, and has a little tangy taste and is excellent, in my opinion. By using low sodium broth you create a healthier soup. I hope you enjoy it.

Curried Pumpkin and Mango Soup

1 onion
4 peeled chopped cloves garlic
2 tablespoons olive oil
1 can chicken broth and 1 can of water
1 can pure pumpkin
2 cups mango chunks (frozen or fresh)
1 tablespoon curry powder
1 1/2 cups skim milk
2 tablespoons brown sugar

In large stockpot, cook the onion and garlic in the oil until translucent, about 10 minutes. Add chicken broth and curry powder. Bring to boil. Add pumpkin and mango, stir constantly, bring to boil again. Turn heat down to very low and cover and simmer about 10 minutes. Remove from heat.

In very small batches transfer the hot soup to your blender. Be sure to hold the lid on top of the blender and even cover it with a towel to prevent blowouts. Puree the mixture until totally smooth. Transfer the newly smooth blended soup into a fresh clean pan. After all the soup has been pureed, slowly blend in the skim milk and brown sugar. Reheat the soup gently and serve immediately.

Try it! I hope you like it.