GINGER -PUMPKIN SOUP

2 cans (15-oz each) pumpkin

3 cans (14.5-oz each) chicken broth

1 can (11.5-oz) pear nectar

1/3 cup creamy peanut butter

2 garlic cloves, chopped fine

2 tbsp grated fresh ginger

2 tbsp finely chopped green onion

1 tbsp fresh lime juice

12 tsp salt

1/4 tsp ground cayenne pepper

In a 6-quart saucepan, combine pumpkin, chicken broth and pear nectar. Bring to a boil over high heat. Cover, reduce heat to low and simmer 10 minutes.

In a blender or the bowl of a food processor fitted with the chopping blade, process 1 cup of the pumpkin mixture with the peanut butter until smooth. Return to saucepan with the remaining pumpkin mixture. Add garlic, ginger, onion, lime juice, salt and the cayenne. Cook soup 10 minutes over medium heat.

Divide soup among mugs or soup bowls and serve immediately.

recipe and photo - Country Living 2001