Thai-Style Pumpkin Soup

The sweet and heat give a complex flavor.

Thai-Style Pumpkin Soup

Yield: 6 servings (serving size: 1 cup)

2  (16-ounce) cans fat-free, less-sodium chicken broth
1  (15-ounce) can pumpkin
1  (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  garlic clove, crushed
Chopped fresh cilantro (optional)

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.

Photo courtesy Preeti gupte rajesh, Creative Commons License.


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