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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Thai-style pumpkin soup Recipe

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This recipe for Thai-style pumpkin soup is from The Somerville Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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