Fresh Pumpkin Ginger Soup

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. Ingredients 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…  Read More…

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