Thai-Style Pumpkin Soup

Ingredients

  • 2 cups water
  • 1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
  • 1 can (11.5 fl. oz.) mango nectar
  • 3 MAGGI Vegetarian Vegetable Flavor Bouillon Cubes
  • 1 teaspoon finely chopped fresh ginger or 3/4 teaspoon ground ginger
  • 2 cloves garlic, finely chopped
  • 1/4 to 1/2 teaspoon crushed red pepper
  • 1/4 cup creamy peanut butter
  • 2 tablespoons rice vinegar
  • 2 tablespoons finely chopped green onion
  • 1/4 cup finely chopped cilantro, divided
  • 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Fat Free Milk

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 NESTLÉ CARNATION Evaporated Milk for Evaporated Fat Free Milk.

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