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Recipe from: chewnibblenosh Image Credit: Christine |
Thai-Style
Pumpkin Soup
“When I served
the soup, I sprinkled the top with some chopped cilantro and some shelled,
roasted pumpkin seeds.” Christine
Ingredients:
2 (14.5 oz.)
cans fat-free chicken broth
1 (15 oz.)
can pumpkin
1 (12 oz.)
can Mango Nectar
¼ cup creamy
peanut butter
2 Tbsp. rice
vinegar
1 tsp.
grated, peeled fresh ginger
½ tsp. grated
orange zest
¼ tsp.
crushed red pepper flakes
1 clove
garlic, minced
Chopped fresh
cilantro and pumpkin seeds for garnish
Instructions:
Combine the
chicken broth, pumpkin, and mango nectar in a large saucepan. Bring to a boil,
and then reduce the heat, cover the pot, and let it simmer for 10 minutes.
As the soup
simmers, prep the rest of your ingredients.
After the ten
minutes, remove 1 cup of the soup and pour it into a blender. Add the peanut
butter, and blend until smooth. Add this mixture back into the soup pot and
stir it in.
Stir in the
vinegar, ginger, orange zest, red pepper, and garlic.
Cook for 3
more minutes, allowing the flavors to come together.
Serve,
garnished with chopped fresh cilantro and shelled, roasted pumpkin seeds.
Serves: 6
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