Pumpkin-Ginger Soup

Pumpkin-Ginger Soup + enlarge image
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1 users rated this recipe an average rating of 3.0
Makes:
6 servings
Prep:
20 mins
Cook:
30 mins
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Pumpkin-Ginger Soup

Ingredients
1
15 ounce can pumpkin
1
14 1/2 ounce can vegetable broth
1 1/2
cups mango nectar or apricot nectar
1
tablespoon grated fresh ginger
2
garlic, minced
1
5 ounce can evaporated milk or 2/3 cup canned unsweetened coconut milk
1/4
cup creamy peanut butter
2
tablespoons rice vinegar
 
Dash bottled hot pepper sauce or 1/4 teaspoon crushed red pepper
1/4
cup snipped fresh cilantro
 
Sour cream or plain yogurt (optional)
 
Dried Thai chile peppers (optional)

Directions

  1. In a large saucepan combine pumpkin, broth, nectar, ginger, and garlic. Bring to boiling; reduce heat. Simmer, uncovered, for 30 minutes, stirring occasionally.
  2. Whisk in evaporated milk, peanut butter, vinegar, and hot pepper sauce until smooth. Stir in cilantro.
  3. Ladle soup into bowls. If desired, top with sour cream and garnish with Thai chile peppers.

Nutrition Facts

(Pumpkin-Ginger Soup)
    Per serving:
  • 236 kcal cal.,
  • 14 g fat
  • (4 g sat. fat,
  • 3 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 7 mg chol.,
  • 402 mg sodium,
  • 23 g carb.,
  • 4 g fiber,
  • 15 g sugar,
  • 9 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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