Thai-Style Pumpkin Soup

Thai-Style Pumpkin Soup Rated: 4 stars

Estimated Times

Preparation time: 10 mins Cooking time: 20 mins

Ingredients

2 cups water 1 can (15-oz.) LIBBY'S® 100% Pure Pumpkin 1can (11.5-oz.) Mango KERNS® from LIBBY'S Refrigerated All Nectar 3 MAGGI® Vegetable Bouillon Cubes 1 teaspoon finely chopped fresh ginger, or 3/4 teaspoon ground ginger 2 cloves garlic, finely chopped 1/4 teaspoon or more crushed red pepper 1/4 cup creamy peanut butter 2 tablespoons rice vinegar 2 tablespoons finely chopped green onion ¼ cup finely chopped cilantro, divided ½ cup NESTLÉ® CARNATION® Evaporated Milk

Directions

COOK water, pumpkin, nectar, bouillon, ginger, garlic and crushed red pepper in large saucepan, stirring occasionally, until mixture comes to a boil. Reduce heat to low.

STIR in peanut butter, vinegar, green onion and 1 tablespoon cilantro. Cook, stirring occasionally, until soup returns to a boil. Stir in evaporated milk. Sprinkle with remaining cilantro before serving.

Makes 4 Servings

From www.meals.com