Thai Pumpkin Soup Recipe
This is such a tasty soup you won’t believe it!
Ingredients:
2 (16 oz.) cans Low-Sodium Chicken Broth
1 (12 oz.) can Mango Nectar
1 (15 oz.) can Pumpkin
1/4 Cup Reduced-Fat Chunky Peanut Butter
1 tsp. Fresh Ginger, grated & peeled
1 1/2 Tbsp. Green Onions, minced
1/2 tsp. Orange Rind, grated
1 Garlic Clove, crushed
1/4 tsp. Red Pepper, crushed
2 Tbsp. Rice Vinegar
Fresh Cilantro, chopped
In a large Dutch oven, combine the chicken broth, mango nectar, and pumpkin and bring it to a boil. Cover the pot, and reduce the heat and let simmer for 10 minutes.
In a food processor or blender, combine 1 cup of the pumpkin mixture and the peanut butter until it’s smooth. Return to the pan, and stir in the ginger, onions, orange rind, garlic, red pepper, and vinegar cooking for 3 minutes.
Ladle into the bowls, and sprinkle on the cilantro if desired.
And Enjoy!
Yield: 6 servings
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