There are several food blogs I read and recently one of them had a pumpkin soup with a Thai twist, that she had adapted from Cooking Light. When I got the chance I found both recipes and then because it's what I do, adapted it again to fit the ingredients that I had. For example, one of my pet peeves with a recipe is to have it call for 12 oz. of something and when I go to buy it, I can only find the item in 15 oz. I don't want 3 oz. left over!! I've been cooking long enough to know how to change things up and make it work.
This soup may be my new favorite pumpkin soup. I guarantee you it's unlike any other that you've ever had and it has a slight spicy kick. If it takes 30 minutes from start to finish that might be stretching, so it's even easy to whip up after work or for a quick lunch.
Pumpkin Soup with a Thai Twist
(Serves 6 - about 1 1/4 cups per serving)
- 32 oz. box organic chicken stock
- 15 oz. can pumpkin
- 9 oz. can mango nectar
- 1/4 cup organic smooth peanut butter
- 2 tablespoons rice vinegar
- 1 teaspoon grated peeled fresh ginger
- 1/4 teaspoon crushed red pepper
- 1 garlic clove, crushed (do not mince, use a garlic press on it!)
- Optional garnishes: pumpkin seeds, cilantro, chives, green onions
- Combine chicken stock pumpkin and mango nectar in a large saucepan 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.
- Garnish as desired and serve!
- Per serving: 121 calories, 5.6g fat, 14.5g carbohydrates, 3.2g fiber, 5.1g protein