Sitting in the office the other day I get an email with a bunch of Thai recipes from an office colleague. I decided to whip up this interesting soup that I scrolled through. I always have been a big fan of smooth soups so I am hoping this one will be just as good. The recipe is very simple and has some great flavors that I enjoy.
So I said what the heck, lets give it a whirl and see if it is worth serving to others. Follow below and let me hear what you think.
- 1 15 oz can pumpkin puree
- 1 15 oz can coconut milk
- 2 cups mango nectar
- 3 cups water
- 2 tablespoons rice vinegar
- 1/4 cup smooth or chunky peanut butter; your preference
- 2 veggie bullion cubes
- 1/2 an inch fresh ginger, minced
- 3 cloves garlic, minced
- 3 green chilies, minced
- 1/2 bunch of cilantro, chopped
- 3-4 green onions, chopped
- Add the pumpkin puree, coconut milk, mango nectar, and water to a large pot and bring to a low boil.
- Meanwhile, you can mince the ginger and green chilies (jalepenos are fine too) and add them to the pot.
- Chop the cilantro and green onions, and reserve for a garnish.
- Once the soup is hot, take out a small bowlful and stir in the peanut butter until it is completely incorporated. Add back to the pot.
- Repeat with another bowlful and incorporate the bullion cubes.
- Serve in bowls topped with the cilantro and green onions.