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Pumpkin Soup - Thai Style
Do you like Thai food? Do you like pumpkin? Do you like soup? So this recipe is for you!
Collect these fabulous ingredients:
2 cups water
2 cups pumpkin puree
1 1? 2 cup mango nectar
3 Veggie stock cube
3 / 4 teaspoon ground ginger
2 cloves garlic, finely chopped
1 / 4 to 1 / 2 teaspoon crushed red pepper (to taste)
1 / 4 cup creamy peanut butter
2 tablespoons rice vinegar
2 tablespoons chopped greenOnion
1 / 4 cup chopped coriander
2 / 3 cup (5 fl.-oz.) can fat-free evaporated milk
Directions:
Mix water, pumpkin, nectar, broth, ginger, garlic and crushed red pepper in a large pot.
Bring to a boil, stirring occasionally.
Lower the heat to low.
Stir in peanut butter, vinegar, green onions and 1 tablespoon cilantro.
Cook, stirring occasionally, 5 to 8 minutes or until the soup boil again.
Stir in condensed milk.
Sprinkle with the remainingCoriander before serving to your family enjoys.
Curry Pumpkin Soup
If pumpkin soup and how you like the taste of curry, then this is a perfect combination for you and yours.
Collect these fabulous ingredients:
2 tablespoons butter
1 cup chopped onion
2 cloves garlic, finely chopped very fine
1 1 / 2 teaspoon curry powder
1 / 2 teaspoon salt
1 / 4 teaspoon white pepper
3 cups chicken broth
2 cups pumpkin puree
1 can evaporatedMilk
Directions:
Butter in a saucepan over medium heat.
Cook the onion and garlic, stirring frequently, for 2 to 3 minutes or until tender.
Stir in curry powder, salt and pepper, 1 minute.
Broth and pumpkin, bring to a boil.
Lower the heat and cook, stirring occasionally, for 15 to 20 minutes.
Stir in condensed milk.
Place mixture in a blender and mix well. (If there is too much for the fooddo this a blender or in batches)
Serve hot!
Savory Pumpkin Soup
Traditional Pumpkin Soup is healthy, low in calories and is based on the glycemic index, which makes it the ideal choice for anyone who is just their low sugar intake.
Collect these fabulous ingredients:
2 tablespoons light butter
1 small chopped
1 clove garlic, minced
1 tablespoon of Agave Nectar
2 cups water
2 teaspoons low-sodium chicken broth
1 / 4Teaspoon freshly ground black pepper
2 cups pumpkin puree
1 / 2 cup half and half
Directions:
Butter in a saucepan over medium heat.
Onions, garlic, and mix the sugar and cook, stirring often, until the onion is soft.
Add water, broth and pepper, bring to a boil, stirring occasionally.
Lower the heat and cook, stirring occasionally, for 10 minutes.
Stir in pumpkin and half and half
Cook, stirring occasionally, for 5 minutes.
Remove from heat and let cool to takeeasily.
Place soup in a blender until smooth.
Return to pot and bring to serving temperature
Swirl a bit 'to give half and half in a bowl, how to serve you.
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