Thai Pumpkin Soup With Peanut Butter

Recipe by arkansaslara
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 20mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement