Thai-Style Pumpkin Soup Recipe

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Ingredients:

Serving

2 (16-oz) cans fat-free , less-sodium chicken broth
1 (15-oz) can pumpkin
1 (12-oz) can mango nectar
1/4 cup reduced-fat chunky peanut butter
2 tbsp rice vinegar
1 1/2 tbsp minced green onions
1 tsp grated peeled fresh ginger
1/2 tsp grated orange rind
1/4 tsp crushed red pepper
1 garlic clove, crushed
chopped fresh cilantro (optional)

Directions:

Combine first 3 ingredients in a large Dutch oven, and bring to a boil. Cover, reduce heat, and simmer 10 minutes. Combine 1 cup pumpkin mixture and peanut butter in a blender or food processor; process until smooth. Return mixture to pan. Stir in vinegar and next 5 ingredients (vinegar through garlic); cook 3 minutes or until thoroughly heated. Ladle into soup bowls. Sprinkle with cilantro, if desired.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	73.77 Kcal (309 kJ)
Calories from fat	49.42 Kcal
		% Daily Value*
Total Fat	5.49g	8%
Sodium	58.89mg	2%
Potassium	123.92mg	3%
Total Carbs	3.48g	1%
Sugars	2.2g	9%
Dietary Fiber	0.75g	3%
Protein	3.84g	8%
Vitamin C	1.9mg	3%
Vitamin A	0.1mg	4%
Iron	2.2mg	12%
Calcium	15.4mg	2%

Amount Per 100 g
Calories	197.47 Kcal (827 kJ)
Calories from fat	132.28 Kcal
		% Daily Value*
Total Fat	14.7g	8%
Sodium	157.64mg	2%
Potassium	331.7mg	3%
Total Carbs	9.31g	1%
Sugars	5.89g	9%
Dietary Fiber	2g	3%
Protein	10.29g	8%
Vitamin C	5.2mg	3%
Vitamin A	0.3mg	4%
Iron	5.9mg	12%
Calcium	41.2mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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