Pumpkin Ginger Soup
1 3/4 cup pumpkin
1 14.5 ounces can chicken broth
1 1/2 cups mango nectar
1 tablespoon grated fresh ginger
3 garlic cloves minced
1 5 ounces can evaporated milk
1/3 cup creamy peanut butter
2 tablespoons rice vinegar
Dash hot pepper sauce
1/4 cup finely chopped choves
sour cream (optional)
In a large saucepan combine the pumpkin, chicken stock, mango nectar, grated ginger and minced garlic. Bring to a boil, reduce heat and simmer uncovered for 30 minutes. Stir occasionally.
Whisk in the evaporated milk, peanut butter, rice vinegar, hot sauce until smooth. Stir in the chives.
If desired top servings with sour cream.