Thai Pumpkin Soup With Peanut Butter - cooking recipe

Ingredients

2 cups water
1 (15 ounce) can Libby's canned pumpkin
1 (11 1/2 fluid ounce) can mango nectar
3 vegetarian vegetable bouillon cubes
1 teaspoon finely chopped fresh ginger or 3/4 teaspoon ground ginger
2 garlic cloves, finely chopped
1/4 teaspoon crushed red pepper flakes
1/4 cup creamy peanut butter
2 tablespoons rice vinegar
2 tablespoons finely chopped green onions
1/4 cup finely chopped fresh cilantro, divided
fat-free evaporated milk

Preparation

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 NESTLE CARNATION Evaporated Milk for Evaporated Fat Free Milk.