Thai-Style Pumpkin Soup

Thai-Style Pumpkin Soup


  • 1 (12-ounce) can mango nectar
  • ½ teaspoon grated orange rind
  • 1 garlic clove, crushed
  • 1 teaspoon grated peeled fresh ginger
  • ¼ teaspoon crushed red pepper
  • Chopped fresh cilantro (optional)
  • 1 (15-ounce) can pumpkin
  • + 4 more ingredients
    • ¼ cup reduced-fat chunky peanut butter
    • 2 tablespoons rice vinegar
    • 1 ½ tablespoons minced green onions
    • 2 (16-ounce) cans fat-free, less-sodium chicken broth

Combine first 3 ingredients in a large Dutch oven, and bring to a boil. Cover, reduce heat, and simmer 10 minutes. Combine 1 cup pumpkin mixture and peanut butter in a blender or food processor; process until smooth. Return mixture to pan. Stir in vinegar and next 5 ingredients (vinegar through g...

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