>From the Meals.com website...


Thai-Style Pumpkin Soup

Estimated Times
Preparation Time10 mins.
Cooking Time10 mins.


2cups water 

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. 

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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