Thai Pumpkin Soup

A hearty vegan delight

• Ingredients:

• 15oz pumpkin
• 12oz Brazil Gourmet Mango Nectar
• ¼ cup creamy peanut butter
• 2 cups vegetable broth
• 1 tablespoon extra virgin olive oil
• 1 teaspoon ginger
• 1 small onion
• 2 cloves garlic, minced
• ½ teaspoon cayenne pepper
• 1 teaspoon orange zest

• Garnish:

• Cilantro
• Peanuts (very small pieces)

In a blender, mix pumpkin, mango nectar, peanut butter and broth until smooth. In a saucepan, heat onion until translucent. Add ginger and garlic and cook for a few more minutes. Add mixture from blender to the pan and add pepper and orange zest and bring it to a boil. Garnish with cilantro and small pieces of peanuts.

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