First Saturday Soup
Thai Pumpkin Soup--this is one of the all-time favorites.
Makes 12 servings
64 oz. fat-free, low-sodium chicken broth
30 oz. canned (or fresh) pumpkin
24 oz. mango nectar
1/2 cup reduced-fat chunky peanut butter
1/4 cup rice wine vinegar
3 T. minced scallions
2 tsp. fresh ginger, peeled and grated
1 tsp. fresh orange rind, grated
1/2 tsp. crushed red pepper
2 garlic cloves, pressed or minced
3 T. chopped fresh cilantro
1) Combine broth, pumpkin and nectar in a large Dutch oven, and bring to a boil. Cover and reduce heat, whisking while adding remaining ingredients,
except for the cilantro.
2) Let simmer over low heat for 10 minutes. Turn off heat and add cilantro.
The mango nectar is available in the Spanish foods section of most grocery stores, and rice wine vinegar is available in the Asian foods section.
All photos in this post taken by church members for Bistro