Pumpkin Soup, Thai-American Style
This recipe is from our "Thai-American" section, which contains dishes that would not typically be found in Thailand. These dishes have been developed and/or popularized in America.
Fresh ginger and creamy peanut butter lend a distinct Thai flavor to this soup. Serve with a mixed green salad, mango slices drizzled with honey and a tall glass of Thai icetea.
For 4 Person(s)
- 2 Cups Water
- 1 15 Ounce Can Solid Pack Pumpkin
- 1 11.5 Ounce Can Mango Nectar
- 3 Vegetable Bouillon Cubes
- 1 Teaspoon Finely Chopped Fresh Ginger, or 3/4 teaspoon ground ginger
- 2 Clove Garlic, Finely Chopped
- 1/4 Teaspoon Crushed Red Pepper
- 1/4 Cup Creamy Peanut Butter
- 2 Tablespoons Rice Vinegar
- 2 Tablespoons Finely Chopped Green Onion
- 1/4 Cup Finely Chopped Cilantro, Divided
- 1/2 Cup Evaporated Milk
Method for Pumpkin Soup, Thai-American Style
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.