Thai-Style Pumpkin Soup

Yield: 6 (serving size 1 cup)
Source: Cooking Light, November 1998
CL Comments: If you have someone who doesn't like pumpkin in anything else, let them try this soup. If you don't have fresh pumpkin, canned works just as well.
Amy's Comments: This was quick to prepare and very healthy (can we say Beta Carotene??) - it needed much more red pepper flakes for my taste, but on day 2 (with more pepper in it and having sat), it was GREAT!

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)

INSTRUCTIONS:

  1. 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.

NUTRITIONAL INFO:

H.U: 2 per serving
CALORIES 142(27% from fat); FAT 4.2g(sat 0.9g,mono 1.9g,poly 1.3g); PROTEIN 5.6g; CHOLESTEROL 0.0mg; CALCIUM 29mg; SODIUM 401mg; FIBER 4g; IRON 1.4mg; CARBOHYDRATE 20.7g

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