Thai Style Pumpkin Soup
Emily Morehart
I discovered this recipe when my boss brought it in to work for everyone for lunch. He does other varieties of this soup by replacing the pumpkin with carrots or squash, but I’m partial to the pumpkin. Make sure to serve with warm french bread for dipping.
ingredients
- 2 16-oz cans fat free chicken broth
- 15 oz can pumpkin
- 12 oz can mango nector
- 1/4 cup chunky peanut butter
- 2 tablespoon rice vinegar
- 1 1/2 tablespoons minced green onions
- 1 teaspoon fresh grated ginger
- 1/2 teaspoon grated orange peel
- 1/4 teaspoon crushed red pepper
- 1 garlic clove, chopped
- chopped cilantro to sprinkle on top
directions
Combine first three ingredients in soup kettle. Bring to a boil. Reduce heat and simmer 10 minutes. Combine 1 cup heated mixture with peanut butter in blender. Return to pan. Stir in remaining ingredients. Cook until heated through. Ladle into bowls and top with chopped cilantro.
notes
Mango nector can be found in the ethnic food aisle at woodmans. It's in a can that looks like a soda can.
Source: Jim Weidert
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