Cayenne: 1/8 teaspoon
Garlic Powder: 1/4 teaspoon
Light Brown Sugar: 1 Tablespoon
1. In sauce pot, combine pumpkin, chicken broth & guava nector and bring to a boil over high heat. Cover, reduce to low heat and simmer for 10 minutes.
2. Add the peanut butter and 1 cup of the pumpkin mix to a blender and blend until smooth. Return to the pot and add the remaining ingredients. Cover the pot, and allow to cook for 10 more minutes over medium heat.
3. Serve with croutons, toasted pumpkin seeds or a dollop of sour cream. This soup can be refrigerated and reheated over a low flame.