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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Directions: | 2. COMBINE water, pumpkin, nectar, bouillon, ginger, garlic and crushed red pepper in large saucepan. Bring to a boil, stirring occasionally. Reduce heat to low. | 3. STIR in peanut butter, vinegar, green onion and 1 tablespoon cilantro. Cook, stirring occasionally, for 5 to 8 minutes or until soup returns to a boil. Stir in evaporated milk. Sprinkle with remaining cilantro before serving. | 4. FOR FREEZE AHEAD: | 5. PREPARE as above; do not sprinkle with remaining cilantro. Cool soup completely. Place in airtight container; freeze for up to 2 months. Thaw overnight in refrigerator. | 6. HEAT in medium saucepan over medium heat, stirring occasionally, for 15 to 20 minutes or until heated through. Sprinkle with remaining cilantro before serving. | 7. NOTE: For a richer and creamier version of this recipe, substitute NESTLÉ CARNATION Evaporated Milk for Evaporated Fat Free Milk. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	2	cups		0.0	0.0	0.0	0.0
libby pumpkin	1	can	canned	-	-	-	-
mango nectar	1	can		191.919	49.3721	0.4139	0.2258
vegetable bouillon cube	3			-	-	-	-
ginger	1	teaspoon	chopped ground	1.6	0.3554	0.0364	0.015
garlic clove	2		chopped	-	-	-	-
red pepper flake	1/4	teaspoon	crushed	-	-	-	-
creamy peanut butter	1/4	cup		389.12	10.88	15.6608	34.6688
rice vinegar	2	tablespoons		-	-	-	-
green onion	2	tablespoons	chopped	3.24	0.6888	0.1164	0.0564
cilantro	1/4	cup	chopped divided	0.92	0.1468	0.0852	0.0208
milk			evaporated fat free	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.