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Friday, March 29, 2013

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)
  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

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