Thai Pumpkin Soup With Peanut Butter |
|
 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
This is a spicy variation without coconut milk and with peanut butter. Ingredients:
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 |
Directions:
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.
|
|