Directions:
In a large saucepan, combine pumpkin, broth, nectar, ginger and garlic. Bring to a boil; reduce heat. Simmer, uncovered, 30 minutes; stirring occasionally.
Whisk in milk, peanut butter, vinegar and tabasco, until smooth. Stir in cilantro, if using.
Serve with sour cream and dried thai chiles, if desired.