Thai-Style Pumpkin Soup
Fresh ginger and creamy peanut butter lend a distinct Thai flavor to this soup.
2 cups water
1 (11.5-ounce) can LIBBY'S® 100% Pure Pumpkin
1 (11.5-ounce) can mango nectar
3 MAGGI Vegetarian Vegetable Flavor Bouillon Cubes
1 teaspoon finely chopped fresh ginger or 3/4 teaspoon ground ginger
2 cloves garlic, finely chopped
1/4 to 1/2 teaspoon crushed red chile pepper flakes
1/4 cup creamy peanut butter
2 tablespoons rice vinegar
2 tablespoons finely chopped green onion
1/4 cup finely chopped cilantro - divided use
2/3 cup (5 ounce can) NESTLÉ® CARNATION® Evaporated Fat Free Milk
- 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.
- 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.
Makes 4 servings.
For Freeze Ahead: 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. Heat in medium saucepan over medium heat, stirring occasionally, for 15 to 20 minutes or until heated through. Sprinkle with remaining cilantro before serving.
Nutritional Information Per Serving (1/4 of recipe): Calories: 220 Calories from Fat: 80 Total Fat: 9 g Saturated Fat: 1.5 g Cholesterol: 0 mg Sodium: 160 mg Carbohydrates: 31 g Dietary Fiber: 6 g Sugars: 22 g Protein: 9 g.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.