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Pumpkin Ginger Soup

This sweet, soothing autumn soup featuring pumpkin, mango and ginger has a little kick.

Pumpkin Pie with rum whipped cream recipe
Makes: 6 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Recipe Created By: Kristen Winston Catering
Featured In: Tennessee Home & Farm

Ingredients

  • 32 ounces chicken broth
  • 12 ounces mango nectar
  • 1 (15-ounce) can pure pumpkin
  • 1/4 cup peanut butter
  • 2 tablespoons rice vinegar
  • 1  1/2 tablespoons green onion, minced
  • 1 teaspoon fresh ginger, grated
  • 1/2 teaspoon orange rind, grated
  • 1/4 teaspoon red pepper flakes
  • 1 clove garlic, minced

Instructions

  1. Combine broth, pumpkin and mango nectar in large pot and bring to a boil. Cover, reduce heat and simmer for 10 minutes.
  2. Combine about 1 cup of the pumpkin mixture with peanut butter, and blend until smooth in blender or food processor. Add mixture back to pot.
  3. Add vinegar and remaining ingredients. Simmer 5 minutes or until heated through.

Tips & Notes

For a festive fall touch, serve the soup in cleaned out pumpkin shells.

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