Ginger Pumpkin Soup

By mikinsue

Laurie, Vic, and Debi loved this one.

Ingredients

• 2 cans (15oz ea) pumpkin puree
• 3 cans (14 1/2 oz each) chicken broth
• 1 can (11 1/2 oz) pear nectar
• 1/3 cup creamy peanut butter
• 2 cloves garlic finely chopped
• 2 tbs grated fresh ginger
• 2 tbs finely chopped scallions
• 1 tbs lime juice
• 1/2 tsp salt
• 1/4 tsp ground cayenne pepper
• Toasted pumpkin seeds (optional)
• Chopped chives or scallions (optional)

Details

Servings 10

Preparation

Step 1

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.

2. In a blender or the bowl of a food processor, process 1 cup of 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.