Thai Pumpkin Soup With Peanut Butter

Total Time
Prep 10 mins
Cook 10 mins

This is a spicy variation without coconut milk and with peanut butter. Posted on the Web site

Ingredients Nutrition


  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.
  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.


Most Helpful

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.

iris5555 November 03, 2007

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