Thailand - Thai Pumpkin Soup

Thai Pumpkin Soup

Ingredients

-       2 cans fat-free, less-sodium vegetable broth -- (16 ounces -or equivalent fresh)

-       1 can pumpkin -- (15-ounce)

-       1 can mango nectar -- (12-ounce)

-       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

-       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.

Yield: 6 servings (serving size: 1 cup).