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Thai-Style Pumpkin Soup is not a spicy soup but rather a savory. The peanut butter pairs well in the pumpkin soup.
2 cups vegetable broth
2 cups pumpkin puree
1 1/2 cups mango juice or other comparable fruit juice (orange and pineapple work well)
1 teaspoon finely chopped fresh ginger or 3/4 teaspoon ground ginger
2 cloves garlic – chopped
1/2 teaspoon crushed red pepper
1/4 cup creamy peanut butter
2 tablespoons rice vinegar
2 tablespoons finely chopped green onion
1/4 cup finely chopped cilantro
2/3 cup Evaporated Milk
Combine the water, pumpkin puree, fruit juice, vegetable broth, ginger, garlic and crushed red pepper in large saucepan. Bring to a boil, stirring occasionally. Reduce heat to low.
Add the peanut butter and stir to make sure it is fully incorporated into the soup. Add the vinegar, green onion and 1 tablespoon of the cilantro. Cook, stirring occasionally for approximately 5 to 8 minutes or until soup begins to a boil. Stir in evaporated milk. Sprinkle with remaining cilantro before serving.
For a change up, after dihing out the soup, put in a spoonful of sour cream and a bit of copped cilantro.
Look at other pumpkin recipes https://traderscreek.com/recipes/recipe-index/