>From the Meals.com website...
Thai-Style Pumpkin Soup
Preparation Time10 mins.
Cooking Time10 mins.
1can (15 ounces) LIBBY'S® 100% Pure Pumpkin
1can (11.5 fluid ounces) mango nectar
3MAGGI Vegetarian Vegetable Flavor Bouillon Cubes
1teaspoon finely chopped fresh ginger or 3/4 teaspoon ground ginger
2cloves garlic, finely chopped
1/4to 1/2 teaspoon crushed red pepper
1/4cup creamy peanut butter
2tablespoons rice vinegar
2tablespoons finely chopped green onion
1/4cup finely chopped cilantro, divided
2/3cup (5 fluid-ounce can) NESTLÉ® CARNATION® Evaporated Fat Free Milk
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
NOTE: For a richer and creamier version of this recipe, substitute NESTLÉ
CARNATION Evaporated Milk for Evaporated Fat Free Milk.
Serving Size: 4
Rhonda G in Missouri
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