Lisa’s Thai Chicken Soup

1 can (16 ounce) pumpkin
1 can mango or apricot nectar
1 box chicken broth, low sodium (can add more if soup is too thick)
1 Tablespoon fresh ginger, grated
1 Tablespoon garlic, chopped
½ cup crunchy peanut butter (not low-fat)
2 cups cooked chicken, chopped
Brown rice

Toppings: red pepper flakes, green onions, cilantro, bean sprouts, chopped unsalted peanuts

 Heat stockpot over low heat.  Add peanut butter and melt, stirring constantly.  Add garlic and ginger and continue to stir, making sure peanut butter does not stick to pan.  Add nectar and pumpkin and stir.  Add chicken broth and chicken.  Stir and simmer for 20 minutes.

Serve with brown rice and top with toppings listed above.