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Photo by: JIM BATHIE

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)

Ingredients

  • 2 none (16-ounce) cans fat-free, less-sodium chicken broth
  • 1 none (15-ounce) can pumpkin
  • 1 none (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 none garlic clove, crushed
  • none 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.

Nutritional Information

Amount per serving
  • Calories: 142none
  • 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
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Thai-Style Pumpkin Soup Recipe

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