Tuesday, December 3, 2013

Thai Pumpkin Soup

Perfect Pairing:  Quick dinner

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I am back to reality after an absolutely wonderful Thanksgiving vacation in San Francisco.  It was great to spend time with family and my ridiculously adorable niece.  I can't even stand the cuteness


We had a delicious Thanksgiving meal filled with our family favorites.  While that was great, one of the best meals we had in California was fresh cod and Dungeness crab my brother caught while deep sea fishing.  We enjoyed the meal standing up over paper bags for easy cleanup.  Amazing.


Are you tired of pumpkin recipes yet?  I hope not, here comes another one.

A few of the ingredients in this soup might sound like an odd grouping, pumpkin, peanut butter, mango nectar.  Trust me, it works.  This soup is so incredibly simple.  I decided to make this at 1 PM one day.  I purchased the groceries, made the soup, took pictures, and was eating by 2 PM.

Thai Pumpkin Soup is really light and would be great paired with a grilled sandwich or salad.  It is pretty low in calories and fat and has healthy fiber from the pumpkin.  Good stuff.

One year ago on Perfecting the Pairing: Basil Slice and Bake Crackers

Two years ago on Perfecting the Pairing:  Sweet and Spicy Spinach

Click "Read More" for the recipe...
 
 


Thai Pumpkin Soup

Adapted by Lindsay at Perfecting the Pairing from Cooking Light


Ingredients:

·        30 oz reduced sodium chicken broth
·        15 oz canned 100% pumpkin
·        12 oz can mango nectar
·        1/3 cup crunchy peanut butter
·        2 tsp green curry paste (optional)
·        1 clove garlic
·        1 tsp chopped fresh ginger
·        1 tsp orange zest
·        2 Tb rice vinegar
·        Salt and pepper, to taste
·        Red pepper flakes, to taste
·        Green onions and cilantro, for serving

Directions:

Add the chicken broth, pumpkin, and mango nectar to a large pot over medium heat.  Bring to a boil, cover, reduce heat and simmer for 10 minutes. 

Meanwhile, add the peanut butter, curry paste, and garlic to the bowl of a food processor.  Add one cup of the pumpkin mixture to the processor, pulse until everything is well combined.  Pour back into the pot.  Add the ginger, zest, and vinegar to the pan.  Taste for seasoning and add salt, pepper, and pepper flakes to taste.  Serve with chopped green onions and cilantro.

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