Thai-Style Pumpkin Soup

Recipe By :Roxanne Chan, Cooking Light, November 1998
Serving Size : 6 

2 cans fat-free, vegetable broth -- (16 ounces)
1 can pumpkin -- (15-ounce)
1 can mango nectar -- (12-ounce)
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)

1. 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. 

Yield: 6 servings (serving size: 1 cup).

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