Thai Style Pumpkin Soup

• 2 16 oz cans fat free low sodium chicken broth
• 1 15 oz can pumpkin
• 1 12 oz can mango nectar or fresh mango, chopped
• 1/4 c reduced fat chunky peanut butter
• 2 Tbsp rice vinegar
• 1 1/2 Tbsp minced green onion
• 1 tsp grated peeled fresh ginger
• 1/2 tsp orange rind
• 1/4 tsp crushed red pepper
• 1 garlic clove, crushed
• chopped fresh cilantro

1. Combine first 3 ingredients in a large Dutch oven and bring to a boil.
2. Cover, reduce heat and simmer 10 minutes.
3. Combine 1 c pumpkin mixture and peanut butter in a blender or food processor; process until smooth.
4. Return mixture to pan.
5. Stir in vinegar and next 5 ingredients (vinegar through garlic).
6. Cook 3 minutes or until thoroughly heated.
7. Ladle into soup bowls and sprinkle with fresh cilantro.

chicken broth, pumpkin, mango, peanut butter, rice vinegar, green onion, ginger, orange rind, red pepper, garlic, fresh cilantro

Taken from www.cookbooks.com/Recipe-Details.aspx?id=82114 (may not work)