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Asian Pumpkin Soup

  • 4 c. Pumpkin or Butternut Squash – cooked, pureed
  • 29 oz. Chicken Broth – Swanson’s fat free, low sodium
  • 12 oz. Mango Nectar (or your choice) – Goya, canned
  • 3 T Green Onion (or your choice) – finely chopped
  • 2 cloves Garlic – pressed or finely chopped
  • 2 T. Ginger – fresh, grated
  • 1/3 – 1/2 c. Peanut Butter – reduced fat, creamy
  • 13 1/2 oz. Coconut Milk – canned, “A Taste of Thai” lite brand recommended
  • 1 T. Lime Juice – fresh
  • 1/2 tsp. Salt (or to taste)
  • 1/4 tsp. Cayenne Pepper
  • 1 tsp. Coconut Extract, (optional)
  • Cilantro
  • Peanuts – chopped

Combine pumpkin/squash, chicken broth, onion, garlic and ginger in a saucepan. Cover and bring to a boil. Simmer for 10 minutes or until onions are tender. Whisk peanut butter, coconut milk, lime juice, salt, cayenne pepper and coconut extract into the pumpkin mixture until smooth. Heat again but do not boil. Garnish with cilantro and chopped peanuts if desired.

Becky Frey, Lebanon

Co-First Place – Winter Squash/Pumpkin

2008 Pennsylvania “Simply Delicious, Simply Nutritious” Vegetable Recipe Contest

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