Pumpkin Ginger Soup

By CorbettCook

Ingredients

• 2 cans pumpkin puree
• 3 cans chicken broth
• 1 can pear nectar
• 1/3 cup creamy peanut butter
• 2 cloves garlic,finely chopped
• 2 tablespoons grated ginger root
• 2 tablespoons finely chopped green onion
• 1 tablespoon lime juice
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• Toasted pumpkin seeds(optional)
• Chopped chives (optional)

Preparation

Step 1

In a 6-quart saucepan, combine pumpkin puree, chicken broth, and pear nectar. Bring to a boil over high heat. Cover, reduce heat to low, and simmer 10 minutes.

In a blender or the bowl of a food processor fitted with chopping blade, process 1 cup pumpkin mixture with peanut butter until smooth. Return to saucepan with the remaining pumpkin mixture. Add garlic, ginger root, green onion, lime juice, salt, and cayenne pepper; cook 10 minutes over medium heat.

Divide soup among soup plates and garnish with pumpkin seeds and chives, if desired. Serve immediately.