Thai Pumpkin Soup With Peanut Butter Recipe

Name: Thai Pumpkin Soup With Peanut Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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 NESTLE CARNATION Evaporated Milk for Evaporated Fat Free Milk.

187

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Thai Pumpkin Soup With Peanut Butter falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Pumpkin Soup With Peanut Butter

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