Thai-Style Pumpkin Soup?

[jjsooner73]

Has anyone tried CL's Thai-Style Pumpkin Soup?
It sounds interesting, but making something besides desserts with pumpkin is new to me.
All the pumpkin talk has me somewhat inspired! That, and the brisk feel of fall in the air.

Oops, the original link did not work. Here's the recipe:

If you don't have fresh pumpkin, canned works just as well in this delicious soup.



Ingredients
2 (16-ounce) cans fat-free, less-sodium chicken broth
1 (15-ounce) can pumpkin
1 (12-ounce) can mango nectar
1/4 cup reduced-fat chunky peanut butter
2 tablespoons rice vinegar
1-1/2 tablespoons minced green onions
1 teaspoon grated peeled fresh ginger
1/2 teaspoon grated orange rind
1/4 teaspoon crushed red pepper
1 garlic clove, crushed
Chopped fresh cilantro (optional)

Directions
Prep Time: 20 minutes
Cooking Time: 25 minutes

Combine first 3 ingredients in a large Dutch oven, and bring to a boil. Cover, reduce heat, and simmer 10 minutes.
Combine 1 cup pumpkin mixture and peanut butter in a blender or food processor; process until smooth. Return mixture
to pan. Stir in vinegar and next 5 ingredients (vinegar through garlic); cook 3 minutes or until thoroughly heated. Ladle
into soup bowls. Sprinkle with cilantro, if desired.

[emilycat]

Yes! I've made this one! (I feel so special :p )
I thought it was really delicious -- and I, the fresh pumpkin advocate, even used the canned stuff in it -- I think.
If you've ever made sweet potato or other winter squash soups, it's quite similar. Give it a go! You may just fall in love with the stuff -- although before you give a ruling, I'd try it cubed and sauteed or baked first, too. :)

[Sara Emily]

I loved it too! I think you're in for a culinary ADVENTURE you will enjoy! :D

[Beth]

I'd missed this one, but I'm glad to get some new uses for canned pumpkin. I went in my pantry yesterday and found four cans. :o It seems I went on a pumpkin kick last fall and had a hard time finding any pumkin before the holidays, so I wanted to make sure I didn't run out the rest of the year. Funny thing, though: pumpkin just doesn't have the same appeal when it's 90-100 degrees outside. I'm just now starting to actually look at those cans like they might be something I could use again. :D

[Beth]

I just noticed that recipe calls for crunchy peanut butter. Does anyone know why they would use crunchy and process until smooth? Wouldn't smooth work just as well and save a step (several if you count washing the processor or blender)?

[emilycat]

Beth, I'm not sure exactly why they would call for those directions, but I definitely ignored them. I didn't want an entire jar of crunchy pb left over, so I just used the creamy and mixed it with a whisk. Hope that helps. :)

[Beth]

We finally made this and used the creamy peanut butter too. Worked fine. I liked it, but I'm not sure about DH. He ate it and said it was good, but wasn't up for the leftovers. I did put a few drops of my garlic-chili sauce in it for a little boost.

[lovemybeetle]

I made this too. Did anyone else think this was a little thin in texture? Did I do something wrong?

[EllenL]

Made this last night for dinner. Served it with vegetarian dumplings.

I used crunchy peanut butter because that's what I had. I saw no need to process it in a blender---just stirred it in and it was great. Very full-bodied, definitely a thick soup, especially if not processed. We did just add a little salt and pepper at the table. I'm not sure this is a really authentic Thai recipe, but it's unqiue and delicious!!!

[Beth]

I thought I'd report that while I had leftovers for lunch yesterday and thought I'd be finishing off the soup, DH came home for lunch today and polished it off, pronouncing it really good, and even better after it sat a bit.

I didn't find it too thin, but not especially thick either. I thought it was about right.

[boisewinesnob]

just had this at our supper club and it was fabulous!!!! I could've eaten the whole batch :o