Recipe of the Month

October 2013: Thai Pumpkin Soup

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Did you know that a pumpkin is really a squash? Yes, it is! It’s a member of the Cucurbita family, which also includes squash and cucumbers. Pumpkin is a storehouse of many anti-oxidant vitamins such as vitamin-A, C, E and is loaded with potassium. They are also low in calories and but high in fiber. The seeds are an excellent source of iron and B vitamins, and very high in protein.



  • 2 (16-ounce) cans fat-free, less-sodium chicken broth
  • 1 (15-ounce) can pumpkin
  • 1 (12-ounce) can mango nectar
  • 1/4 cup Justin’s 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)



1.     Combine first 3 ingredients in a large Dutch oven, and bring to a boil.

2.     Cover, reduce heat, and simmer 10 minutes.

3.     Combine 1 cup pumpkin mixture and peanut butter in a blender or food processor; process until smooth. Return mixture to pan.

4.     Stir in vinegar and next 5 ingredients (vinegar through garlic); cook 3 minutes or until thoroughly heated.

5.     Ladle into soup bowls. Sprinkle with cilantro, if desired.


Yield: 6 servings; Serving Size: 1 cup

Adapted from Cooking Light