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Thai-Style Pumpkin Soup

JIM BATHIE
Yield 6 servings (serving size: 1 cup)
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.

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)

Nutrition 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

How to Make It

  1. 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.