- 1 (15-ounce) can pumpkin
- 1 (14-ounce) can vegetable broth
- 1 ½ cups mango or apricot nectar (we used mango nectar)
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1 (5-ounce can) (2/3 cup) evaporated milk or unsweetened coconut milk (we used evaporated milk)
- ¼ cup creamy peanut butter
- 2 tablespoons rice vinegar
- Several dashes bottled hot pepper sauce or ¼ teaspoon crushed red pepper (we used crushed red pepper)
- ¼ cup snipped fresh cilantro (we gave it a rough chop)
- Sour cream or plain yogurt (optional)
- Dried Thai chile peppers (optional)
- Take a large saucepan out and add the pumpkin, broth nectar, ginger, and garlic to it. Turn the heat up high enough for a boil to occur. Once it’s boiling, turn the heat down so it’s just at a simmer. Let the dish simmer for 30 minutes, stirring every now and then.
- After 30 minutes has passed, stir in the milk, peanut butter, vinegar, and crushed red pepper until the soup has a smooth consistency. Stir in the cilantro now and enjoy, adding the optional toppings if you’d like.
This is a great soup to enjoy. You get sweetness from the pumpkin, savoriness from the peanut butter, heat from the crushed red pepper, and if you choose to use the sour cream, there’s a tanginess to the dish as well. The flavors all work really harmoniously together. You can also make this dish vegan super easily by choosing coconut milk and skipping on the sour cream/yogurt.
Recipe source unknown.
Take care everybody !