Thai-Style Pumpkin Soup

Level: Easy
Prep Time: 10 min
Cook Time: 10 min
Cooling Time:
Yields: 4 servings

Description

Fresh ginger and creamy peanut butter lend a distinct Thai flavor to this pumpkin soup. Ready in less than 30 minutes and also freezable-so make this one ahead to have a delicious treat for unexpected guests or to save time in entertaining.

Ingredients

  • 2 cups water
  • 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
  • 1 can (11.5 fl. oz.) mango nectar
  • 3 MAGGI Vegetable Flavor Bouillon Cubes
  • 1 teaspoon finely chopped fresh ginger or 3/4 teaspoon ground ginger
  • 2 cloves garlic, finely chopped
  • 1/4 to 1/2 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
  • 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Fat Free Milk

Directions

COMBINE water, pumpkin, nectar, bouillon, ginger, garlic and crushed red pepper in large saucepan. Bring to a boil, stirring occasionally. Reduce heat to low.

STIR in peanut butter, vinegar, green onion and 1 tablespoon cilantro. Cook, stirring occasionally, for 5 to 8 minutes or until soup returns to a boil. Stir in evaporated milk. Sprinkle with remaining cilantro before serving.

FOR FREEZE AHEAD:
PREPARE
as above; do not sprinkle with remaining cilantro. Cool soup completely. Place in airtight container; freeze for up to 2 months. Thaw overnight in refrigerator.

HEAT in medium saucepan over medium heat, stirring occasionally, for 15 to 20 minutes or until heated through. Sprinkle with remaining cilantro before serving.

NOTE: For a richer and creamier version of this recipe, substitute NESTLÉ CARNATION Evaporated Milk for Evaporated Fat Free Milk.

Healthy and Easy!

by L. Logan , STURGIS, SD on Oct. 2008

I made this for potluck day at work, and everyone loved it! I also really like the fact that it's healthy and easy. Looking forward to more healthy recipes from Nestle. Thanks!

Warm and Soothing

by L. Laura , BELLOWS FALLS, VT on Apr. 2008

My family loved this Thai-Style Pumpkin Soup. We have enjoyed Libby's Pumpkin Pie for years as well as pumpkin muffins. So, we decided to try the soup and the flavors in it were soooo soothing! Please try this, it is now a TOP list soup for us!

Thai-Style Pumpkin Soup

by J. Jean , HOFFMAN ESTATES, IL on Feb. 2008

We were very pleased not only with the unique taste, but how easy it was to make. The prep time was very low. We will definitely make this again, but will add more than 1/2 t red pepper flakes as we like it a little spicier.

Thai Pumpkin Soup

by n. nancy , ALDEN, NY on Dec. 2007

My daughter and I enjoyed this soup last weekend. My husband was not very fond of the soup. We added a slices of fresh ginger root for extra zing. Thanks for sharing the original recipe. We are big fans of the recipe sharing.

unusual & delicious

by B. Brigid , HOUSTON, TX on Nov. 2007

This soup made such a hit with guests that I keep the ingredients on hand. It's quick to make, looks and tastes delicious, and, if you need more reasons to try it, is a great source of beta carotene.

Great and Easy

by M. MICHELLE , ARLINGTON HEIGHTS, IL on Mar. 2007

Everyone in my family enjoys this recipe. It is easy and healthy!

Average Soup

by C. Christa , Elk Grove, CA on Feb. 2007

The soup was alright. Both my husband and I ate it for dinner. But neither of us liked it well enough to eat the leftovers. I think possibly we just don't like that style of food.

Delicious Soup

by S. Sandra , BALTIMORE, MD on Feb. 2007

I like pumpkins and I am always looking for ways to use it since it is one of the super foods. My husband even liked this soup and he doesn't like pumpkin. It is very easy to make also.

Thai Pumpkin soup

by B. Beverly , Albion, CA on Feb. 2007

I doubled the amounts and it came out great. I pureed just one mango though, so will use two the next time to get that flavor plus added water for more liquid. It took me, therefor much longer, but the time is too little when you have to chop everything especially the cilantro. I fault the recipe for stating to use Maggi vegetarian cubes without listing the size of each cube. I could only find Knorr (large size -1/2 cube=5g) and Herb-Ox (3.5g per cube)so for the doubling I opted for 1 1/4 knorr. Definitely plan to add this to my favorite winter soup recipes.

thai soup

by m. melody , AMITYVILLE, NY on Feb. 2007

I like when I have all the fixings in the house to try something new and I did. The family loved it and said to make it again the kids liked the idea of peanut butter in soup