Ingredients
1 15 oz. can pumpkin
1 14.5 oz. can of chicken of vegetable broth
1 1/2 cups of apricot or mango nectar
1 Tbsp. grated fresh ginger
2 cloves minced garlic
1 5 oz. can of evaporated skim milk or unsweetened coconut milk
2 Tbsp. rice vinegar
Dash bottled hot pepper sauce or 1/4 tsp. crushed red pepper flakes
1/4 cup chopped fresh cilantro
Garnish
Sour cream or yogurt
Dried Thai peppers
Pumpkin Seeds
Instructions
1. In a large saucepan, combine the pumpkin puree, broth, nectar, ginger, and garlic. Bring to a boil over medium heat.
2. Reduce heat to low and simmer uncovered for 30 minutes, stirring occasionally.
3. Whisk in the coconut milk or evaporated milk, peanut butter, rice vinegar, and hot pepper sauce until smooth.
4. Stir in the fresh cilantro. Taste and adjust seasoning.
5. Ladle into bowls and garnish with sour cream or yogurt, dried peppers, and toasted pumpkin seeds.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup