Thai-Style Pumpkin Soup

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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)

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