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Butternut/Pumpkin: Thai Pumpkin Soup

Source of Recipe

posted to recipecircus by LyndaLoo


List of Ingredients

32 ounces broth (recipe calls for chicken but we use vegetable)
1 can canned pumpkin
1 can mango nectar
1/4 cup peanut butter
2 tablespoons rice vinegar
2 tablespoons minced green onions
1 teaspoon fresh ginger, grated
1/2 teaspoon orange rind
1/4 teaspoon crushed red pepper
1 tablespoon garlic
cilantro


Recipe

Bring first three ingredients to a boil, simmer 10 minutes. Mix one cup of broth mixture and peanut butter in blender. Return mixture to pan Stir in rest, cook 5 minutes. Garnish with cilantro