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.


Contact Us

The Florida Conference of The United Methodist Church

450 Martin L King Jr Ave
Lakeland, FL 33815

(863) 688-5563 or toll free (800) 282-8011