Thai Pumpkin Soup
A hearty vegan delight
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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 (chopped)
- 2 cloves garlic, minced
- ½ teaspoon cayenne pepper
- 1 teaspoon orange zest
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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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