Thai-Style Pumpkin Soup
Fresh ginger and creamy peanut butter lend a distinct Thai flavor to this pumpkin soup. Ready in less than 30 minutes and also freezable-so make this one ahead to have a delicious treat for unexpected guests or to save time in entertaining.
- 2 cups water
- 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
- 1 can (11.5 fl. oz.) mango nectar
- 3 MAGGI Vegetable Flavor Bouillon Cubes
- 1 teaspoon finely chopped fresh ginger or 3/4 teaspoon ground ginger
- 2 cloves garlic, finely chopped
- 1/4 to 1/2 teaspoon crushed red pepper
- 1/4 cup creamy peanut butter
- 2 tablespoons rice vinegar
- 2 tablespoons finely chopped green onion
- 1/4 cup finely chopped cilantro, divided
- 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Fat Free Milk
Directions, Reviews, Nutrition
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.
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Healthy and Easy!
I made this for potluck day at work, and everyone loved it! I also really like the fact that it's healthy and easy. Looking forward to more healthy recipes from Nestle. Thanks!
Warm and Soothing
My family loved this Thai-Style Pumpkin Soup. We have enjoyed Libby's Pumpkin Pie for years as well as pumpkin muffins. So, we decided to try the soup and the flavors in it were soooo soothing! Please try this, it is now a TOP list soup for us!
Thai-Style Pumpkin Soup
We were very pleased not only with the unique taste, but how easy it was to make. The prep time was very low. We will definitely make this again, but will add more than 1/2 t red pepper flakes as we like it a little spicier.
Thai Pumpkin Soup
My daughter and I enjoyed this soup last weekend. My husband was not very fond of the soup. We added a slices of fresh ginger root for extra zing. Thanks for sharing the original recipe. We are big fans of the recipe sharing.
unusual & delicious
This soup made such a hit with guests that I keep the ingredients on hand. It's quick to make, looks and tastes delicious, and, if you need more reasons to try it, is a great source of beta carotene.
Serving Size: 1/4 of Recipe
Servings Per Recipe: 4
- Amount Per Serving
- Calories: 220
- Calories from Fat: 80
- Total Fat: 9g (14% of DV)
- Saturated Fat: 1.5g (9% of DV)
- Cholesterol: 0mg (0% of DV)
- Sodium: 160mg (7% of DV)
- Carbohydrates: 31g (10% of DV)
- Dietary Fiber: 6g (25% of DV)
- Sugars: 22g
- Protein: 9g
- Vitamin A: 290% of DV
- Vitamin C: 15% of DV
- Calcium: 15% of DV
- Iron: 6% of DV
*Percent Daily Values are based on a 2,000 calorie diet.