Pre Pumpkin Party Planning

Ceili is helping us prepare for a pumpkin carving party for our neighbors. Jon made Pumpkin Ginger Soup and Erin made Pumpkin Chiffon Cake and Carrot Cake Muffins. We also made some other sweet treats to help celebrate autumn. Tomorrow we will carve pumpkins, play games, and eat our creations. Ceili has a cute pumpkin onesie that she is going to wear to get into the spirit.

The recipe for Pumpkin Ginger Soup Follows:

2 (15-ounce) can(s) pumpkin puree
3 (14 1/2-ounce) can(s) chicken broth
1 (11 1/2-ounce) can(s) pear nectar ( We found this in the juice aisle of the supermarket)
1/3 cup(s) creamy peanut butter
2 clove(s) garlic, finely chopped
2 tablespoon(s) grated fresh ginger root
2 tablespoon(s) finely chopped green onion
1 tablespoon(s) fresh lime juice
1/2 teaspoon(s) salt
1/4 teaspoon(s) ground cayenne pepper
Toasted pumpkin seeds (optional)
Chopped chives (optional)

Directions
1. In a 6-quart saucepan, combine pumpkin puree, chicken broth, and pear nectar. Bring to a boil over high heat. Cover, reduce heat to low, and simmer 10 minutes.
2. In a blender or the bowl of a food processor fitted with chopping blade, process 1 cup pumpkin mixture with peanut butter until smooth. Return to saucepan with the remaining pumpkin mixture. Add garlic, ginger root, green onion, lime juice, salt, and cayenne pepper; cook 10 minutes over medium heat.
3. Divide soup among soup plates and garnish with pumpkin seeds and chives, if desired.