This was passed on to me by my friend Bethany. She found it while looking for recipes with ginger (if you didn’t know, ginger is a good sick-season-food – boosts your immune system). I loved the taste I had at her house, and then when I made it tonight, I loved it even more. Not only is it super-fast, easy, and delicious – it’s ridiculously low in Weight Watchers points. 2 per serving, to be exact. TWO! So I served it with a nice big salad and some toasted whole-grain bread with a touch of olive oil and garlic. Even with 2 pieces of bread, my points for the night were 5. This is the first time in what feels like months, that I have left-over points after dinner.
It says this yields 6, 1 cup servings. I found that it made closer to 8 cups, so we based our WW points on 4 servings of approx. 2 cups each
- 2 (16-ounce) cans fat-free, less-sodium chicken broth
- 1 (15-ounce) can pumpkin (puree)
- 1 (12-ounce) can mango nectar
- 1/4 cup reduced-fat chunky peanut butter (we used Simply Jif creamy, and it tasted great, but Bethany made it with chunky and the peanuts give it a nice extra texture)
- 2 tablespoons rice vinegar
- 1 1/2 tablespoons minced green onions
- 1 teaspoon grated peeled fresh ginger
- 1/2 teaspoon grated orange rind
- 1/4 teaspoon crushed red pepper (I bumped this up to 1/2 tsp. to make it a little extra spicy)
- 1 garlic clove, minced or grated
- Chopped fresh cilantro (optional)
- Combine broth, pumpkin and nectar in a large Dutch oven, and bring to a boil. Whisk in remaining ingredients, except for the cilantro.
- Cover and let simmer over low heat for 10 minutes. Ladle into bowls and top with cilantro if desired.
1) Using a large pot works just as well as the dutch oven.
2) Mango nectar is available in the Spanish section of most grocery stores…it is in an aluminum can and looks like soda pop.
3) Rice wine vinegar is available in the Oriental section. I couldn’t find rice wine vinegar. I used rice vinegar and it seemed to work out ok. You definitely need to add it though for the sweet and sour effect. (At Walmart, I actually found it next to the regular vinegar – and I only found rice vinegar as well – maybe it’s the same thing? Not sure.)
(I forgot to take a picture, so I borrowed this one off a website that had the same recipe. Mine really did look that good, though. Promise.)