This recipe is from The Complete Cooking Light Cookbook.
Note: I made a vegetarian version. That means I substituted vegetable stock/broth for the called-for chicken broth.
(Hubbard squash. Photo © Robin)
I also used hubbard squash instead of pumpkin. I cut the gigantic squash in half (no easy task which is better suited to a handsaw than a knife), scooped out the seeds, put it cut sides down on a baking sheet, and roasted it for about 1.5 hours at 400°F. For best flavor, you want to roast it, not steam it. The squash puts out quite a bit of liquid so check on it every now and then, draining the liquid as needed. When the squash is cooked, scrape it out of the shell/skin. I put it in the food processor and pulsed it a few times to smooth it out.
You can, of course, use what the recipe calls for: Canned pumpkin.
- 2 (14½-ounce) cans fat-free, less-sodium chicken broth
- 1 (15-ounce) can pumpkin
- 1 (12-ounce) can mango nectar
- ¼ cup reduced-fat peanut butter
- 2 tablespoons rice vinegar
- 1½ tablespoons minced green onions
- 1 teaspoon grated, peeled, fresh ginger
- ½ teaspoon grated orange rind
- ¼ teaspoon crushed red pepper
- 1 garlic clove, crushed
- Chopped fresh cilantro (optional)
Combine first 3 ingredients in a large saucepan, 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. Add mixture to pan. Stir in vinegar and next 5 ingredients; cook 3 minutes or until thoroughly heated. Ladle into soup bowls. Sprinkle with cilantro, if desired.
Yield: 7 servings (serving size: 1 cup)
I was going to use Thai red curry paste instead of the crushed red pepper. I’ll probably do that next time. The cilantro may be optional but I think it finishes off the soup very nicely.
Almost forgot. Today’s view of the pond: