Thai Pumpkin Soup With Peanut Butter

READY IN: 20mins
Recipe by arkansaslara

This is a spicy variation without coconut milk and with peanut butter. Posted on the Web site http://www.verybestbaking.com/recipes

Top Review by iris5555

This soup has complex flavors which blend well together. The vinegar is a pleasant contrast to the sweetness of the mango nectar and peanut butter. I used less red pepper and omitted the cilantro. I used a 5 oz can of evaporated milk.

Ingredients Nutrition

Directions

  1. Directions:.
  2. COMBINE water, pumpkin, nectar, bouillon, ginger, garlic and crushed red pepper in large saucepan. Bring to a boil, stirring occasionally. Reduce heat to low.
  3. STIR in peanut butter, vinegar, green onion and 1 tablespoon cilantro. Cook, stirring occasionally, for 5 to 8 minutes or until soup returns to a boil. Stir in evaporated milk. Sprinkle with remaining cilantro before serving.
  4. FOR FREEZE AHEAD:.
  5. PREPARE as above; do not sprinkle with remaining cilantro. Cool soup completely. Place in airtight container; freeze for up to 2 months. Thaw overnight in refrigerator.
  6. HEAT in medium saucepan over medium heat, stirring occasionally, for 15 to 20 minutes or until heated through. Sprinkle with remaining cilantro before serving.
  7. NOTE: For a richer and creamier version of this recipe, substitute NESTLÉ CARNATION Evaporated Milk for Evaporated Fat Free Milk.

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