Thai Pumpkin Soup

Back so soon? I guess that means it's Friday and I'm quite alright with that. This one is a fairly quick and easy one, you may want to adjust the spices if you are not a fan of spicy, I toned down the recipe spice a bit for the post because not everybody likes their face to melt. Enjoy :)

Thai Pumpkin Soup

Alright folks, this may look weird, but it's quite tasty.

What you'll need:

1. Medium Pot
2. Zester
3. 2 Cups Water
4. 15 oz Can Pumpkin
5. 9.6 oz Can Mango Nectar
6. 3 Chicken Bouillon Cubes
7. 3/4 tsp Ginger
8. 1/2 tsp Crushed Red Pepper
9. 1/4 tsp Curry
10. 2 Cloves Garlic, Chopped
11. 1/4 Cup Creamy Peanut Butter
12. 2 tbsp Rice Vinegar
13. 2 Green Onions Chopped
14. 2/3 Cup Evaporated Milk
15. 1/4 Lime Wedge
16. Zest from Lime Wedge (garnish)

Instructions:

1. Add Water, Pumpkin, Mango Nectar, Chicken Bouillon, Ginger, Crushed Red Pepper, Curry and Garlic to Pot.
2. Bring to Boil, stirring occasionally.
3. Once at a boil drop to low heat.
4. Add Peanut Butter, Rice Vinegar and Green Onions.
5. Bring to a Boil, stirring regularly.
6. Once at a boil, remove from heat and stir in Evaporated Milk.
7. To Serve, Spoon a Serving into a bowl, Squeeze the Juice from Lime Wedge into the soup and stir.
8. Garnish with the Zest from the Lime Wedge.
9. Eat Up!

Sorry folks, these pics are pretty much a bore,
all look exactly the same

This one is kind of different, it's boiling

Same again and this is step 3.

mmm deliciousful