Saturday, October 18, 2014

Ginger Pumpkin Soup

I served this soup at the Myrtle Beach Hospitality Association's Farm to Table event for 2014.  It's a twist on your classic pumpkin soup, filled with Asain flavors.  Quick and easy to make and sure to please. 

Yield :  5 1/2 cups (4 servings)

Pumpkin: 1-15 oz can
Chicken Broth: 1 1/2 can (swanson)
Guava Nector: 6 oz
Peanut Butter:  2 Tablespoons
Ginger, fresh:  1 Tablespoon
Garlic, minced:  2 teaspoons
Scallions, chopped:  1 Tablespoon
Cinnamon:  1/4 teaspoon
Nutmeg:  pinch
All Purpose Seasoning:  1 Tablespoon
Cayenne:  1/8 teaspoon
Lime Juice:  1 1/2 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.