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Fresh ginger and creamy peanut butter lend a distinct Thai flavor to this soup. Serve with a mixed green salad, mango slices drizzled with honey and a tall glass of ice-cold tea.

Thai-Style Pumpkin Soup

2 cups water
1 (15-ounce.) can LIBBY'S® 100% Pure Pumpkin
1 (11.5-ounce) can Mango KERNS® from LIBBY'S Refrigerated All Nectar
3 MAGGI® Vegetable Bouillon Cubes
1 teaspoon finely chopped fresh gingerroot, or 3/4 teaspoon ground ginger
2 cloves garlic, finely chopped
1/4 teaspoon or more crushed red pepper
1/4 cup creamy peanut butter
2 tablespoons rice vinegar
2 tablespoons finely chopped green onion
1/4 cup finely chopped cilantro, divided use
1/2 cup NESTLÉ® CARNATION® Evaporated Milk

1. Cook water, pumpkin, nectar, bouillon, gingerroot, garlic and crushed red pepper in large saucepan, stirring occasionally, until mixture comes to a boil. Reduce heat to low.
2. Stir in peanut butter, vinegar, green onion and 1 tablespoon cilantro. Cook, stirring occasionally, until soup returns to a boil. Stir in evaporated milk. Sprinkle with remaining cilantro before serving.

Makes 4 servings.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.