|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
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
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.
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