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Saturday, October 9, 2010

GINGER PUMPKIN SOUP


Ingredients




  • 2 can(s) (15-ounce) pumpkin puree
  • 3 can(s) (14 1/2-ounce) chicken broth
  • 1 can(s) (11 1/2-ounce) pear nectar
  • 1/3 cup(s) creamy peanut butter
  • 2 clove(s) garlic, finely chopped
  • 2 tablespoon(s) grated fresh ginger root
  • 2 tablespoon(s) finely chopped green onion
  • 1 tablespoon(s) fresh lime juice
  • 1/2 teaspoon(s) salt
  • 1/4 teaspoon(s) ground cayenne pepper
  • Toasted pumpkin seeds (optional)
  • Chopped chives (optional)

Directions
  1. In a 6-quart saucepan, combine pumpkin puree, chicken broth, and pear nectar. Bring to a boil over high heat. Cover, reduce heat to low, and simmer 10 minutes.
  2. In a blender or the bowl of a food processor fitted with chopping blade, process 1 cup pumpkin mixture with peanut butter until smooth. Return to saucepan with the remaining pumpkin mixture. Add garlic, ginger root, green onion, lime juice, salt, and cayenne pepper; cook 10 minutes over medium heat.
  3. Divide soup among soup plates and garnish with pumpkin seeds and chives, if desired. Serve immediately. 
 COUNTRY LIVING

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