Thai Pumpkin Soup
This velvety, intensely flavored soup will delight your guests and family.
2 cups water
1 (15-ounce) can LIBBY'S® 100% Pure Pumpkin
1 (11.5-ounce) can mango nectar
3 MAGGI Vegetarian Vegetable Flavor Bouillon Cubes
2 cloves garlic, finely chopped
1 teaspoon finely chopped fresh ginger or 3/4 teaspoon ground ginger
1/4 to 1/2 teaspoon 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 Table Cream or half-and-half (light cream)
- Combine water, pumpkin, nectar, bouillon, garlic, ginger and crushed red pepper in large saucepan. Cook over medium-high heat, stirring occasionally, for 8 to 12 minutes or until mixture comes to a boil. 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 cream. Sprinkle with remaining 3 tablespoons cilantro before serving.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 270 Calories from Fat: 150 Total Fat: 17 g Saturated Fat: 7 g Cholesterol: 20 mg Sodium: 780 mg Carbohydrates: 27 g Dietary Fiber: 6 g Sugars: 18 g Protein: 6 g.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.