THANKSGIVING TREAT ~ THAI PUMPKIN SOUP

THAI PUMPKIN SOUP ~

(unusual spicy twist from traditional)

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2 32 - ounce boxes of organic chicken broth

1 28 -ounce can pumpkin

1 quart mango nectar

1/2 heaping cup chunky peanut butter

4 Tbsp. seasoned rice vinegar

6 Tbsp. minced green onion

2 minced cloves garlic

1 Tbsp. grated fresh ginger

1 heaping tsp. crushed red pepper flakes

juice of 1 lemon plus zest

chopped fresh cilantro

Combine chicken broth, pumpkin and nectar in large saucepan. Bring to boil, reduce heat and simmer 10 minutes. Process 2 cups pumpkin mixture, peanut butter, green onion, garlic, pepper flakes and ginger in blender until smooth. Return to remaining pumpkin mixture in pan. Whisk in vinegar, lemon juice and zest. Correct seasonings. Thoroughly heat and ladle into soup bowls. Sprinkle with cilantro.

(10 - 12 servings)