Thai Pumpkin Soup With Peanut Butter

"This is a spicy variation without coconut milk and with peanut butter. Posted on the Web site http://www.verybestbaking.com/recipes"
 
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Ready In:
20mins
Ingredients:
12
Serves:
4-6
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ingredients

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directions

  • Directions:

  • COMBINE water, pumpkin, nectar, bouillon, ginger, garlic and crushed red pepper in large saucepan. Bring to a boil, stirring occasionally. Reduce heat to low.
  • 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.
  • FOR FREEZE AHEAD:

  • 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.
  • HEAT in medium saucepan over medium heat, stirring occasionally, for 15 to 20 minutes or until heated through. Sprinkle with remaining cilantro before serving.
  • NOTE: For a richer and creamier version of this recipe, substitute NESTLÉ CARNATION Evaporated Milk for Evaporated Fat Free Milk.

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Reviews

  1. 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.
     
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