Thai-Style Pumpkin Soup

Thai-Style Pumpkin Soup Recipe
JIM BATHIE
If you have someone who doesn't like pumpkin in anything else, let them try this soup. If you don't have fresh pumpkin, canned works just as well.

Yield:

6 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 142
Caloriesfromfat 27 %
Fat 4.2 g
Satfat 0.9 g
Monofat 1.9 g
Polyfat 1.3 g
Protein 5.6 g
Carbohydrate 20.7 g
Fiber 4 g
Cholesterol 0.0 mg
Iron 1.4 mg
Sodium 401 mg
Calcium 29 mg

Ingredients

2 (16-ounce) cans fat-free, less-sodium chicken broth
1 (15-ounce) can pumpkin
1 (12-ounce) can mango nectar
1/4 cup reduced-fat chunky peanut butter
2 tablespoons rice vinegar
1 1/2 tablespoons minced green onions
1 teaspoon grated peeled fresh ginger
1/2 teaspoon grated orange rind
1/4 teaspoon crushed red pepper
1 garlic clove, crushed
Chopped fresh cilantro (optional)

Preparation

Combine first 3 ingredients in a large Dutch oven, and bring to a boil. Cover, reduce heat, and simmer 10 minutes. Combine 1 cup pumpkin mixture and peanut butter in a blender or food processor; process until smooth. Return mixture to pan. Stir in vinegar and next 5 ingredients (vinegar through garlic); cook 3 minutes or until thoroughly heated. Ladle into soup bowls. Sprinkle with cilantro, if desired.

Note:

November 1998
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