Thai Pumpkin Soup
| 2 cans fat-free, less-sodium chicken broth | 1 tablespoon crushed red pepper |
| 1 (15-ounce) can pumpkin | 2 garlic cloves, minced |
| 1 (12-ounce) can mango nectar | 1 tablespoon chopped fresh cilantro (optional) |
| 1/4 cup reduced-fat chunky peanut butter | 1 teaspoon ginger |
| 1/4 cup red wine vinegar | 2 tablespoons minced green onions |
Makes 6 1 cup servings
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.
Adapted from Cooking Light