Women In Ministry

• 2 cups water
• 1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
• 1 can (11.5 fl. oz.) mango nectar
• 3 MAGGI Vegetarian Vegetable Flavor Bouillon Cubes
• 1 teaspoon finely chopped fresh ginger or 3/4 teaspoon ground ginger
• 2 cloves garlic, finely chopped
• 1/4 to 1/2 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
• 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Fat Free Milk

COMBINE water, pumpkin, nectar, bouillon, ginger, garlic and crushed red pepper in large saucepan. Bring to a boil, stirring occasionally. Reduce heat to low.

STIR in peanut butter, vinegar, green onion and 1 tablespoon cilantro. Cook, stirring occasionally, for 5 to 8 minutes or until soup returns to a boil. Stir in evaporated milk. Sprinkle with remaining cilantro before serving.

FOR FREEZE AHEAD:
PREPARE as above; do not sprinkle with remaining cilantro. Cool soup completely. Place in airtight container; freeze for up to 2 months. Thaw overnight in refrigerator.

HEAT in medium saucepan over medium heat, stirring occasionally, for 15 to 20 minutes or until heated through. Sprinkle with remaining cilantro before serving.

NOTE: For a richer and creamier version of this recipe, substitute NESTLÉ CARNATION Evaporated Milk for Evaporated Fat Free Milk.