10 Minute Thai Peanut Butter Pumpkin Soup Recipes

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THAI PUMPKIN SOUP WITH PEANUT BUTTER



Thai Pumpkin Soup With Peanut Butter image

This is a spicy variation without coconut milk and with peanut butter. Posted on the Web site http://www.verybestbaking.com/recipes

Provided by arkansaslara

Categories     Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 12

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

Steps:

  • Directions:.
  • COMBINE water, pumpkin, nectar, bouillon, ginger, garlic and crushed red pepper in large saucepan. Bring to a boil, stirring occasionally. Reduce heat to low.
  • 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.
  • FOR FREEZE AHEAD:.
  • 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.
  • HEAT in medium saucepan over medium heat, stirring occasionally, for 15 to 20 minutes or until heated through. Sprinkle with remaining cilantro before serving.
  • NOTE: For a richer and creamier version of this recipe, substitute NESTLÉ CARNATION Evaporated Milk for Evaporated Fat Free Milk.

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