Looking for a healthy pumpkin soup recipe

I"ve been making this Thai Pumpkin Soup from Cooking Light for years. It 's bookmarked and dog-eared and stained in my copy of the purple CL compilation cookbook from about 1999. Delicious, light, and easy:

http://community.cookinglight.com/showthread.php?t=48701

edit:

Thai-Style Pumpkin Soup

Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Main dish Soup / Chili
Vegetarian

Amount Measure Ingredient -- Preparation Method

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29 ounces fat-free chicken broth -- low sodium, 2 cans
15 ounces canned pumpkin
12 ounces mango juice
1/4 cup peanut butter -- reduced fat
2 tablespoons rice vinegar
1 1/2 tablespoons green onion -- minced
1 teaspoon grated ginger root
1/2 teaspoon grated orange rind
1/4 teaspoon crushed red pepper
1 garlic clove -- crushed
chopped cilantro -- optional

Combine first 3 ingredients in a large saucepan and bring to a boil. Reduce heat, cover, and simmer 10 minutes.

Combine 1 cup pumpkin mixture and peanut butter and blend until smooth (I just stirred it up, no need to use a blender)

Return mixture to pan. Stir in vinegar through garlic and cook 3 minutes or until thoroughly heated.

Serving size 1 cup - garnish with cilantro if desired.

Description:
"a savory peanut soup with a hint of ginger and pupmkin"
Cuisine:
"Thai"
Source:
"Cooking Light Complete Cookbook"
Copyright:
"� Copyright Southern Progress Corporation, 2000. All rights reserved. Privacy policy"
Yield:
"7 cups"

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Per Serving (excluding unknown items): 105 Calories; 5g Fat (34.6% calories from fat); 8g Protein; 13g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 294mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates.

NOTES : Tasty - mostly tasted like peanuts with a hint of pumpkin and ginger. Creamy and smooth.


enjoy!

When a recipe calls for cream use canned evaporated 2% milk undilluted. So if it calls for 1c. cream use 1c. 2% evaporated milk.
The only way you would notice the difference is if you had a bowl of the original recipe right next to the new version.

I like to roast mine in cubes first (dry roast or with a spray of 1cal to stop it sticking) with crushed dried garlic and herbs, little seasoning and roast till really squishy and a little coloured then use chicken or veg stock or bouillon and top up with boiling water till veg covered, simmer gently till all mushed up, mash with potato masher to break up and blitz adding more water until consistency is as you like it (i like mine real thick )i do this with sweet potato and butternut squash too

I make an awesome butternut squash soup that pumpkin can be a great substitute!

Ingredients
1 (2 to 3 pound) butternut squash, peeled and seeded
2 tablespoons unsalted butter
1 medium onion, chopped
6 cups chicken stock
Nutmeg
Salt and freshly ground black pepper

Directions
Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Place in a blender and puree. Return to pot. Stir and season with nutmeg, salt, and pepper. Serve.

This I will try...... I love soups anykind of soup...... this sounds yummy... thanks for sharing your recipe....