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Thai-style pumpkin soup Recipe | |
Thai Soup | |
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Ingredients:
2 (16-ounce) cans fat-free, less-sodium chicken broth1 (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)
Directions:
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.Low fat - see Cookinglight.com
This recipe is amazing! We spice it up a bit with thai or chinese chili sauce.
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