Thai Style Pumpkin Soup

In my book, I talk about the amazing potlucks I've experienced. While not every nurse I know loves to cook; I haven't met one yet that doesn't love to eat! It seems that food is a universal language for friendship, which is why I chose to include a page dedicated to just that on our website!

There are so many things I'd like to share with you here, and I thought it would be fun to start with a couple of the recipes for those super yummy dishes that I mentioned in the book.

This is one of them and it's perfect for Fall!

2 16oz. cans chicken broth

1 15oz. can pumpkin

1 12oz. can mango nectar

1/4 cup crunchy peanut butter

2 tbsp. rice vinegar

1 1/2 tbsp. minced green onion

1 tsp. fresh ginger peeled & grated

1/2 tsp. orange ring grated

1/4 tsp. crushed red pepper

1 clove minced garlic

Fresh chopped cilantro

Combine the first 3 ingredients in a large pan and bring to a boil.

Cover, reduce heat, and simmer for 10 minutes.

Combine 1 cup of the pumpkin mixture with the peanut butter in a blender or food processor and blend until smooth. Return the mixture to the pan.

Stir in vinegar and the next 5 ingredients and cook until heated thoroughly.

Top with fresh cilantro when ready to serve. Other optional toppings include a dollop of sour cream, or maybe a sprinkle of roasted pumpkin seeds.

Helpful hint: instead of using a blender or food processor (which are both great if you're doing a large volume), try an immersion blender - one of the handiest kitchen tools you'll ever own! (And much easier to wash too.)