Thai Pumpkin Soup With Peanut Butter

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 cups water
• 1 (15 ounce) can libby's canned pumpkin
• 1 (11 1/2 fluid ounce) can mango nectar
• 3 vegetarian vegetable bouillon cubes
• 1 teaspoon finely chopped fresh ginger or 3/4 teaspoon ground ginger
• 2 garlic cloves, finely chopped
• 1/4 teaspoon crushed red pepper flakes
• 1/4 cup creamy peanut butter
• 2 tablespoons rice vinegar
• 2 tablespoons finely chopped green onions
• 1/4 cup finely chopped fresh cilantro, divided
• fat-free evaporated milk

Recipe

recipe

• 1 directions:.
• 2 combine water, pumpkin, nectar, bouillon, ginger, garlic and crushed red pepper in large saucepan. bring to a boil, stirring occasionally. reduce heat to low.
• 3 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.
• 4 for freeze ahead:.
• 5 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.
• 6 heat in medium saucepan over medium heat, stirring occasionally, for 15 to 20 minutes or until heated through. sprinkle with remaining cilantro before serving.
• 7 note: for a richer and creamier version of this recipe, substitute nestlé carnation evaporated milk for evaporated fat free milk.