>From the Meals.com website... ~~~~~
Thai-Style Pumpkin Soup Estimated Times Preparation Time10 mins. Cooking Time10 mins. Ingredients 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 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. Serving Size: 4 ~~~~~~~~~~ Rhonda G in Missouri Owner of a_place_for_chatting_and_friends Owner of Rhondas_Recipe_Exchange All are looking for new members!!! __________________________________________________ Do You Yahoo!? Tired of spam? Yahoo! Mail has the best spam protection around http://mail.yahoo.com [Non-text portions of this message have been removed]
