In a large saucepan combine the pumpkin, chicken stock, mango nectar, grated ginger, and minced garlic. Bring to a boil, reduce heat and simmer uncovered for 30 minutes. Stir occasionally.
Whisk in the evaporated milk, peanut butter, rice vinegar, hot sauce until smooth. Stir in the chives.
If desired top servings with sour cream.
A few suggestionsMake it lighter by using half coconut milk and half evaporated milk.I use coconut milk so that the soup is dairy-free, but you can use heavy cream if you prefer. This step should be added at the last minute. Be sure to stay nearby, as the cream tends to boil.A touch of curry powder can be added during the cooking process.Check for the seasoning and add black pepper as needed.