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.
Ingredients
- 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
Method
- 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.
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Whether it is about recipes, food techniques, food tips, or meal suggestions in a rush - this is your one stop food shop. When I was sitting at home - I always wanted to write a blog and help people in everyday life come up with innovative and different approaches to food. So here it is - released for all to see - I hope you enjoy!
Thai and pumpkin…those are two of my favorite words. I am definitely going to have to try this one!! I am not a big Mango fan, so I wonder if it would taste ok without it!
Hey Megan,
I am sure it would be ok without the mango. You may just have to watch the amount of liquid. Maybe increase the pumpkin puree and the coconut milk. Just as a suggestion.
Cory
This sounds so interesting and looks fantastic…
Hi Usha,Thanks very much for the nice comment. It actually turned out very well. Defintely a nice treat as the weather is getting cooler.
Niiiice. I’ve always been a fan of any soup that is orange in color. Whether it be a squash, pumpkin or sweet potato soup or a summery orange or cantaloupe soup, count me in: something about orange-colored soups is just incredibly enticing. However, sir, you’ve sweetened the deal by adding peanut butter. How did you know those two words would lure me here?
What a delicious sounding soup. I really enjoy using peanut butter in dinner dishes.
This soup sounds delicious! I have to agree with Nick: the combination of pumpkin and peanut butter is an inspired one. I’m curious, though, about the spiciness. Three green chilies sounds like a lot to me, although I know spiciness can vary a lot. How spicy was your batch? Did it set your mouth on fire?
Hey Rose-Anne, The chilis were pretty small and the heat was medium. It was not super hot due to the coconut milk and the sweetness of the mango. I hope you like it!
Wow, this has pb in it? What a cool-sounding recipe. I’m going to have to try it!