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Pumpkin-Ginger Soup

Ingredients

• 1 15-ounce can pumpkin
• 1 14.5-ounce can vegetable broth
• 1 1/2 cups mango nectar or apricot nectar
• 1 tablespoon grated ginger
• 2 cloves garlic, minced
• 1 5-ounce can evaporated milk or 2/3 cup canned unsweetened coconut milk
• 1/4 cup creamy peanut butter
• 2 tablespoons rice vinegar
• Dash bottled hot pepper sauce or 1/4 teaspoon crushed red pepper flakes
• 1/4 cup snipped cilantro
• Sour cream or plain yogurt (optional)
• Dried Thai chile peppers (optional)

Directions

1. Combine pumpkin, broth, nectar, ginger, and garlic.
2. Simmer, uncovered, for 30 minutes, stirring occasionally.
3. Whisk in remaining ingredients except sour cream and chile peppers.
4. Top each serving with sour cream and garnish with Thai chile peppers.

Attribution