Pumpkin Ginger Soup
1 3/4 cup pumpkin
1 14.5 ounces can chicken broth
1 1/2 cups mango nectar
1 tablespoon grated fresh ginger
3 garlic cloves minced
1 5 ounces can evaporated milk
1/3 cup creamy peanut butter
2 tablespoons rice vinegar
Dash hot pepper sauce
1/4 cup finely chopped choves
sour cream (optional)
In a large saucepan combine the pumpkin, chicken stock, mango nectar, grated ginger and minced garlic. Bring to a boil, reduce heat and simmer uncovered for 30 minutes. Stir occasionally.
Whisk in the evaporated milk, peanut butter, rice vinegar, hot sauce until smooth. Stir in the chives.
If desired top servings with sour cream.
Pumpkin Season is here!! And to welcome this time of year and warm up our crispy autumn day with this velvety Pumpkin Ginger Soup.
Very easy to assemble it. Can be enjoyed hot and room temperature. And stores well. All great addition to your favorite recipes at this time of year when we are looking for something new for the upcoming holiday.
Tuesday, October 15, 2019 - 1:07pm