2 16 oz cans fat free low sodium chicken broth
1 15 oz can pumpkin
1 12 oz can mango nectar or fresh mango, chopped
1/4 c reduced fat chunky peanut butter
2 tbsp rice vinegar
1 1/2 tbsp minced green onion
1 tsp grated peeled fresh ginger
1/2 tsp orange rind
1/4 tsp crushed red pepper
1 garlic clove, crushed
chopped fresh cilantro

Combine first 3 ingredients in a large Dutch oven and bring to a boil. Cover, reduce heat and simmer 10 minutes. Combine 1 c pumpkin mixture and peanut butter in a blender or food processor; process until smooth. Return mixture to pan. Stir in vinegar and next 5 ingredients (vinegar through garlic). Cook 3 minutes or until thoroughly heated. Ladle into soup bowls and sprinkle with fresh cilantro.