Ginger Pumpkin Soup

This creamy, warm soup transforms one of the fall season's staples — the pumpkin — into a rich first course. The Asian-inspired ingredients of fresh ginger, pear nectar, and a hint of peanut blend with the pumpkin to create a pleasing combination of familiar and surprising flavors. You can prepare this soup several days ahead and store, refrigerated, in an airtight container. Another variation I found had black beans, sherry and ham in it. I will definitely be trying that recipe soon. When ready to serve, slowly warm over low heat. Top with toasted pumpkin seeds and cilantro.

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

DIRECTIONS

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.
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.

Divide soup among soup plates and garnish with pumpkin seeds and chives, if desired. Serve immediately.