Thai-Style Pumpkin Soup

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

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Nutritional Information

Amount per serving
  • Calories: 142
  • Calories from fat: 27%
  • Fat: 4.2g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 1.3g
  • Protein: 5.6g
  • Carbohydrate: 20.7g
  • Fiber: 4g
  • Cholesterol: 0.0mg
  • Iron: 1.4mg
  • Sodium: 401mg
  • Calcium: 29mg

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

  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.
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Thai-Style Pumpkin Soup Recipe at a Glance
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