Pumpkin Soup, Thai-American style

This recipe is from our "Thai-American" section, which contains dishes that would not typically be found in Thailand. These dishes have been developed and/or popularized in America.

Fresh ginger and creamy peanut butter lend a distinct Thai flavor to this soup. Serve with a mixed green salad, mango slices drizzled with honey and a tall glass of Thai icetea.

Ingredients
2 cups water
1 (15-oz.) can solid pack pumpkin
1 (11.5-oz.) can mango nectar
3 vegetable bouillon cubes
1 teaspoon finely chopped fresh ginger, or 3/4 teaspoon ground ginger
2 clove garlic, finely chopped
1/4 or more 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, divided
1/2 cup evaporated milk

Method
Cook water, pumpkin, nectar, bouillon, ginger, garlic and crushed red pepper in large saucepan, stirring occasionally, until mixture comes to a boil. Reduce heat to low. Stir in peanut butter, vinegar, green onion and 1 tablespoon cilantro. Cook, stirring occasionally, until soup returns to a boil. Stir in evaporated milk. Sprinkle with remaining cilantro before serving.