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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Thai Pumpkin Soup With Peanut Butter

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions