Thai Style Pumpkin Soup - cooking recipe

Ingredients
    2 16 oz cans fat free low sodium chicken broth
    1 15 oz can pumpkin
    1 12 oz can mango nectar or fresh mango, chopped
    1/4 c reduced fat chunky peanut butter
    2 Tbsp rice vinegar
    1 1/2 Tbsp minced green onion
    1 tsp grated peeled fresh ginger
    1/2 tsp orange rind
    1/4 tsp crushed red pepper
    1 garlic clove, crushed
    chopped fresh cilantro
Preparation
    Combine first 3 ingredients in a large Dutch oven and bring to a boil.
    Cover, reduce heat and simmer 10 minutes.
    Combine 1 c 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 and sprinkle with fresh cilantro.

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