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Thai-Style Pumpkin Soup

10 mins
10 mins
0 min
4 servings
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.



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.

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.

Nutritional Information

  • Serving Size
    1/4 servings of recipe
  • Calories 220
  • Calories from Fat 80

* Percent Daily Values are based on a 2000 calorie diet.

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% Daily Value *

  • Total Fat 9g 14%
  • Saturated Fat 1.5g 9%
  • Cholesterol 0mg 0%
  • Sodium 160mg 7%
  • Carbohydrates 31g 10%
  • Dietary Fiber 6g 25%
  • Sugars 22g
  • Protein 9g
  • Vitamin A 290%
  • Vitamin C 15%
  • Calcium 15%
  • Iron 6%