Ingredients

Fresh ginger and creamy peanut butter lend a distinct Thai flavor to this soup. Serve with a mixed green salad, mango slices drizzled with honey and a tall glass of ice-cold tea. Thai-Style Pumpkin Soup 2 cups water 1 (15-ounce.) can LIBBY'S® 100% Pure Pumpkin 1 (11.5-ounce) can Mango KERNS® from LIBBY'S Refrigerated All Nectar 3 MAGGI® Vegetable Bouillon Cubes 1 teaspoon finely chopped fresh gingerroot, or 3/4 teaspoon ground ginger 2 cloves garlic, finely chopped 1/4 teaspoon or more 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 use 1/2 cup NESTLÉ® CARNATION® Evaporated Milk

Description

Cook Water, Pumpkin, Nectar, Bouillon, Gingerroot, Garlic And Crushed Red Pepper In Large Saucepan, Stirring Occasionally, Until Mixture Comes To A Boil. Reduce Heat To Low. Stir In Peanut Butter, Vinegar, Green Onion And 1 Tables

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