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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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If you have someone who doesn't like pumpkin in anything else, let them try this soup. If you don't have fresh pumpkin, canned works just as well. Ingredients:
2 (16-ounce) cans fat-free, less-sodium chicken broth |
1 (15-ounce) can pumpkin |
1 (12-ounce) can mango nectar |
1/4 cup reduced-fat chunky peanut butter |
2 tablespoons rice vinegar |
1 1/2 tablespoons minced green onions |
1 teaspoon grated peeled fresh ginger |
1/2 teaspoon grated orange rind |
1/4 teaspoon crushed red pepper |
1 garlic clove, crushed |
chopped fresh cilantro (optional) |
Directions:
1. 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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