Submitted By: Elisse Goldstein-Clark

Ingredients:
**This is so easy and fast to make and amazingly delicious! The fresh, home-grown cilantro really "makes" this, plus the garden-fresh green onions and garlic!
2 cups (16 oz) chicken (or vegetable) broth
1 can of pumpkin puree (15 oz) - or you can make your own puree if you have fresh pumpkins
1 12 oz. can of mango nectar
1/4 cup chunky peanut butter
2 tblsp. vinegar (rice vinegar by choice)
1 1/2 tblsp. green onions or chives, chopped
1 tsp. grated fresh ginger (fresh ginger makes a Big difference here!)
1 garlic clove, finely chopped
1/2 tsp. grated orange rind
1/4 tsp. crushed red pepper
1 tblsp. chopped fresh cilantro

Garnish: chopped fresh cilantro, fresh mango slices, candied ginger slices

Mix the broth, pumpkin, and mango nectar in a large soup pot. Bring to a boil, cover, reduce the heat, and simmer for 10 minutes. Mix one cup of the hot soup with the peanut butter in a cup until creamy, and then add it back to the pot. Add the rest of the ingredients (except the garnish), and cook for 3 more minutes. Pour into bowls and garnish with chopped cilantro, and a slice each of fresh mango and sugared ginger.