15 ounce can pumpkin
14 1/2 ounce can vegetable broth
cups mango nectar or apricot nectar
tablespoon grated fresh ginger
5 ounce can evaporated milk or 2/3 cup canned unsweetened coconut milk
cup creamy peanut butter
tablespoons rice vinegar
Dash bottled hot pepper sauce or 1/4 teaspoon crushed red pepper
cup snipped fresh cilantro
Sour cream or plain yogurt (optional)
Dried Thai chile peppers (optional)
- In a large saucepan combine pumpkin, broth, nectar, ginger, and garlic. Bring to boiling; reduce heat. Simmer, uncovered, for 30 minutes, stirring occasionally.
- Whisk in evaporated milk, peanut butter, vinegar, and hot pepper sauce until smooth. Stir in cilantro.
- 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