There are so many ways to use pumpkin in our kitchens, including in soup! I had Thai-Style Pumpkin Soup at my recent conference, FNCE 2016, which stands for Food Nutrition Conference and Expo, in Boston, Massachusetts. I’m excited to share it with you! It’s filled with fall flavor, smooth texture, and just a little kick. It would also be great as a sauce over pork, chicken or even turkey!
Be sure to check out my recent posts related to using pumpkin in your kitchen –
- 2 cups water
- 1 can (15 oz) Libby's 100% Pure Pumpkin
- 1 can (11.3 oz) mango nectar
- 1 teaspoon chicken bouillon base
- 1 teaspoon finely chopped fresh ginger or 3/4 teaspoon ground ginger
- 2 cloves garlic, minced or pressed
- 1/4 to 1/2 teaspoon crushed red pepper
- 1/4 cup creamy peanut butter
- 2 tablespoons rice vinegar
- 2 tablespoon finely chopped green onion
- 1/4 cup finely chopped cilantro, divided
- 2/3 cup evaporated fat-free milk
- 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.