Mango Pumpkin Super Soup

by Gabrielle Campbell

Information

Ingredients

1 diced mango
2 cups of kabocha squash
1 small diced white onion
1 diced sweet red bell pepper
1 cup of veggie broth
2 cups of water
sea salt, cracked pepper

Directions

1. Heat broth and water in large pan over med-high heat until it boils.

2. Add pumpkin, onion and bell pepper to liquid and cook until pumpkin gets soft and mushy.

3. Season with salt and pepper.

4. Take off heat and transfer to food processor. puree it till smooth in texture.