Pumpkin Soup - Thai Style
Do you like Thai food? Do you like Pumpkin? Do you like Soup? Well then this recipe is for you!
Thai Food Cooking in Thailand
Gather together these fabulous ingredients:
2 cups water
2 cups pumpkin puree
1 1?2 cup mango nectar
3 Veggie Bouillon Cubes
3/4 tsp powdered ginger
2 cloves garlic chopped finely
1/4 to 1/2 tsp crushed red pepper (to taste)
1/4 cup creamy peanut butter
2 tbsp rice vinegar
2 tbsp chopped green onion
1/4 cup chopped cilantro
2/3 cup (5 fl.-oz. can) Evaporated Fat Free Milk
Directions:
Mix the water, pumpkin, nectar, bouillon, ginger, garlic and crushed red pepper in large saucepan.
Bring to a boil, stirring occasionally.
Lower the heat to low.
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 to your delighted family.
Curry Pumpkin Soup
If you like pumpkin soup and you like the flavor of curry, then this will be a perfect combination for you and yours.
Gather together these fabulous ingredients:
2 tbsp butter
1 cup chopped onion
2 good sized garlic cloves finely chopped
1 1/2 tsp curry powder
1/2 tsp salt
1/4 tsp ground white pepper
3 cups chicken broth
2 cups pumpkin puree
1 can evaporated milk
Directions:
Melt butter in large saucepan over medium-high heat.
Add onion and garlic; cook, stirring frequently, for 2 to 3 minutes or until tender.
Stir in curry powder, salt and pepper; cook for 1 minute.
Add broth and pumpkin; bring to a boil.
Lower the heat to low; cook, stirring occasionally, for 15 to 20 minutes.
Stir in evaporated milk.
Place mixture in a food processor and blend until smooth. (if there is too much for your food processor or blender do it in batches)
Serve up the delicious warm soup!
Savory Pumpkin Soup
Traditional Pumpkin Soup is healthy, low calorie and is low on the glycemic index which makes it a great choice for anyone who is watching their sugar intake.
Gather together these fabulous ingredients:
2 tbsp light butter
1 small chopped
1 garlic clove chopped
1 tbsp Blue Agave Nectar
2 cups water
2 tsp low sodium chicken bouillon
1/4 tsp black pepper ground
2 cups pumpkin puree
1/2 cup half and half
Directions:
Melt butter in large saucepan over medium heat.
Add onion, garlic and sugar blend; cook, stirring frequently, until onion is soft.
Add water, bouillon and pepper; bring to a boil, stirring occasionally.
Lower the heat to low; cook, stirring occasionally, for 10 minutes.
Stir in pumpkin and half and half.
Cook, stirring occasionally, for 5 minutes.
Remove from heat and cool slightly.
Put soup into a food processor until smooth.
Return to saucepan and heat to serving temperature
Swirl a bit of half and half around in bowl as you serve.
Product List for Pumpkin Soup - 3 Recipes Using Canned Pumpkin
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