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Thai-Style Pumpkin Soup

  • 4servings
  • 220calories

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Source: cooksrecipes.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B1, H, C, D, E, P
MineralsZinc, Fluorine, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups water

  2. 1 (11 1/2-ounce) can LIBBY'S 100% Pure Pumpkin

  3. 1 (11 1/2-ounce) can mango nectar

  4. 3 MAGGI Vegetarian Vegetable Flavor Bouillon Cubes

  5. 1 teaspoon finely chopped fresh ginger or 3/4 teaspoon ground ginger

  6. 2 cloves garlic, finely chopped

  7. 1/4 to 1/2 teaspoon crushed red chile pepper flakes

  8. 1/4 cup creamy peanut butter

  9. 2 tablespoons rice vinegar

  10. 2 tablespoons finely chopped green onion

  11. 1/4 cup finely chopped cilantro - divided use

  12. 2/3 cup (5 ounce can) NESTLÉ CARNATION Evaporated Fat Free Milk

Instructions Jump to Ingredients ↑

  1. Combine water, pumpkin, nectar, bouillon, ginger, garlic and crushed red pepper flakes in large saucepan. Bring to a boil, stirring occasionally. Reduce heat to low.

  2. Stir in peanut butter, vinegar, green onion and 1 tablespoon cilantro. Cook, stirring occasionally, for 5 to 8 minutes or until soup returns to a boil. Stir in evaporated milk. Sprinkle with remaining cilantro before serving.

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