Thai-style Pumpkin Soup

1 quart chicken broth
15 oz. pumpkin puree
12 oz. mango nectar
1/4 c. peanut butter
2 tbsp. rice vinegar
1 1/2 tbsp. minced scallion
1 tsp. grated peeled fresh ginger
1/2 tsp. grated orange rind
1/4 tsp. crushed red pepper
1 clove garlic, crushed

Combine broth, pumpkin, and mango nectar in a large soup pot and bring to a boil.  Cover, reduce heat, and simmer 10 minutes.  Combine 1 c. of the pumpkin mixture with the peanut butter in a blender; process until smooth, then return the mixture to the soup pot.  Stir in the remaining ingredients; cook 3 minutes or until thoroughly heated.  Ladle into soup bowls.  Serve garnished with cilantro or parsley.


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