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 Cuisines > Thai cuisine > Search results
Thai-style pumpkin soup
Ingredients:
2 cups water
1 (15-oz.) can LIBBY`SR 100% Pure Pumpkin
1 (11.5-oz.) can Mango KERNS from LIBBYS All Nectar
3 MAGGIR Vegetarian Vegetable Bouillon Cube
1 teaspoon finely chopped fresh ginger, or 3/4 teaspoon ground ginger
2 clove garlic, finely chopped
1/4 or more teaspoon crushed red pepper
1/4 cup creamy peanut butter
2 tablespoons rice vinegar
2 tablespoons finely chopped green onion
1/4 cup finely chopped cilantro, divided
1/2 cup NESTLER CARNATIONR Evaporated Milk
Total time: 30 mins

Directions:
1.Cook water, pumpkin, nectar, bouillon, ginger, garlic and crushed red pepper in large saucepan, stirring occasionally, until mixture comes to a boil. Reduce heat to low.
2.Stir in peanut butter, vinegar, green onion and 1 tablespoon cilantro. Cook, stirring occasionally, until soup returns to a boil. Stir in evaporated milk. Sprinkle with remaining cilantro before serving.
 
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