Peanut Butter Pumpkin Soup

Name: Peanut Butter Pumpkin Soup
Yield: 8 portions
Ingredients: 6 cups Berta’s Chicken Stock or canned broth; 1 teaspoon freshly ground black pepper; 1 cup smooth peanut butter; 6 cups Berta’s Chicken Stock or canned broth; 4 cups canned pumpkin; 2 cups cooked puréed sweet potatoes; 4 tablespoons (½ stick) unsalted butter; snipped fresh chives, for garnish; 1 teaspoon salt; Sour cream, for garnish

Preparation info

8
portions

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

This is a winner. It’s so velvety and intensely flavored, just a cupful is wonderful! Pumpkin—or butternut squash if your garden is overflowing—never tasted so delicious.

Ingredients

4 tablespoons (½ stick) unsalted butter
4 cups canned pumpkin

Soup
Gluten-free

Method

Melt the butter in a soup pot over medium heat. Stir in the pumpkin, sweet potatoes, and peanut butter.
Add the stock, pepper, and salt, and stir well until smooth. Reduce the heat to a simmer and cook for 20 minutes.
Before serving, garnish the soup with chives and sour cream.