Thanks to my Better Homes and Gardens Soups…I was able to make this great pumpkin soup…With a few tweeks and revisions of our own, we added some fun to it..:) The prep was easy and with grilled tuna and tomato on whole grain sour dough, it made for an amazing fall lunch.
1 – 15 ounce can pumpkin
1 – 14.5 ounce can veggie broth (low sodium)
1 1/2 cups mango OR apricot nectar (SEE Revision)
1 tbls grated fresh ginger
2 cloves minced garlic
1 – 5 ounce can evaporated milk OR 2/3 cup of unsweetened coconut milk
1/4 creamy peanut butter
2 tsp rice vinegar
1/4 tsp crushed red pepper flakes (optional)
1/4 fresh cilantro chopped/minced
Sour cream OR plain Greek yogurt
*REVISED* Ginger snaps, pumpkin seeds, fresh mango
In a large saucepan combine the pumpkin, broth, nectar, ginger and garlic. Bring to a boil, reduce the heat. Simmer uncovered for about 30 mins. while stirring occasionally.
Whisk in the evaporated milk (OR coconut milk) peanut butter, vinegar, and red pepper flakes until smooth. Stir in the fresh cilantro.
Serve and top with sour cream OR plain yogurt (I used Greek as it has a thicker consistency)
*Options* Take ginger snaps and crumble on top of the soup for a sweet flavor OR added roasted pumpkin seeds which you can roast yourself or buy already to go.
*NOTE* cut the fresh mango and score like in the picture…add to a food processor with half orange juice and half water, then blend
Don’t you love Fall?
Are you a soup eater?
Don’t you agree that soup can be an entire meal?
Photos Copyright 2012 Fitnessmomwinecountry