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Thai-Style Pumpkin Soup

  • 4servings
  • 10minutes
  • 220calories

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Source: www.meals.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 can (15 oz.) LIBBY'S® 100% Pure Pumpkin

  3. 1 can (11 1/2 fl. oz.) 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 pepper

  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

  12. 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Fat Free Milk

Instructions Jump to Ingredients ↑

  1. COMBINE water, pumpkin, nectar, bouillon, ginger, garlic and crushed red pepper 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.

  3. FOR FREEZE AHEAD:

  4. PREPARE as above; do not sprinkle with remaining cilantro. Cool soup completely. Place in airtight container; freeze for up to 2 months. Thaw overnight in refrigerator.

  5. HEAT in medium saucepan over medium heat, stirring occasionally, for 15 to 20 minutes or until heated through. Sprinkle with remaining cilantro before serving.

  6. NOTE: For a richer and creamier version of this recipe, substitute NESTLÉ CARNATION Evaporated Milk for Evaporated Fat Free Milk.

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