DistributorsMain dishes · CRESPO KITCHEN
Squash and Mango Soup with Pumpkin Seeds
Squash blended with mango and ginger, finished with toasted seeds.
40 min approx.4 servingsFresh mango
Ingredients
- 700 g peeled winter squash, diced
- 1 cup chopped fresh mango
- ½ chopped onion
- 3 cups vegetable broth
- 1 teaspoon grated ginger
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ cup toasted pumpkin seeds
- 1 tablespoon lime juice
Method
- Cook onion in oil over medium heat 4 minutes. Add ginger and squash and cook 2 minutes.
- Add broth and salt, cover and simmer 20 minutes until squash is tender.
- Add mango and cook 3 minutes. Puree with an immersion blender; if using a countertop blender, cool slightly and vent carefully.
- Add lime and serve with pumpkin seeds.
Research sources
Wording and formulations prepared for this RCF collection, pending kitchen testing. Times are estimates. Sources consulted for ingredients and techniques: