"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Thai-style pumpkin soup Recipe

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This recipe for Thai-style pumpkin soup, by , is from The Somerville Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
francie somerville
Added: Monday, October 26, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 160z cans fat-free, less sodium chicken broth
1 15oz can pumpkin
1 12oz can mango nectar
1/4c reduced fat chunky peanut butter
2T rice vinegar
1 1/2 T minced green onion
1t grated fresh peeled ginger
1/2t grated orange rind
1/4t crushed red pepper
1 garlic clove, crushed
chopped fresh cilantro (optional)

Directions:
Directions:
combine first 3 ingredients in a large Dutch oven and bring to a boil. Cover reduce heat and simmer 10 minutes. Combine 1c pumpkin mixture and peanut butter in a blender, 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 bowls and sprinkle with cilantro if desired.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
This is so good and delicious!!

 

 

 

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