Cooler weather brings with it the kind of dishes that warm us up inside and out! This recipe was given to me by one of my favorite friends and co-workers at that little country hospital, an occupational therapist named Ruth. Food is the universal language of friendship, so share a bowl of this warm deliciousness with a friend ... and thanks, Ruth! Much love, "Jen Jenny."
Ingredients:
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
Instructions:
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. Enjoy!
Other toppings may include a dollop of sour cream or 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 - it's one of the handiest kitchen tools I own!
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