Thai-style pumpkin soup Recipe

Ingredients

• 2 (16-ounce) cans fat-free, less-sodium chicken broth
• 1 (15-ounce) can pumpkin
• 1 (12-ounce) can mango nectar
• 1/4 cup reduced-fat chunky peanut butter
• 2 tablespoons rice vinegar
• 1-1/2 tablespoons minced green onions
• 1 teaspoon grated peeled fresh ginger
• 1/2 teaspoon grated orange rind
• 1/4 teaspoon crushed red pepper
• 1 garlic clove, crushed
• Chopped fresh cilantro (optional)