Thai-style pumpkin soup

This recipe is amazing! We spice it up a bit with thai or chinese chili sauce.

Ingredients

• 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)

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.

Submitted 6/13/05.
Source: Cooking Light Magazine
Submitted By: Dana Flynn
dtflipper@aol.com
Thai-style pumpkin soup