Pumpkin, sweet potato, peanut butter soup
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | (1/2 stick) unsalted butter or margarine |
| 4 | cups | Canned pumpkin |
| 2 | cups | Cooked pureed sweet potatoes |
| 1 | cup | Smooth peanut butter |
| 6 | cups | Chicken stock |
| 1 | teaspoon | Freshly ground black pepper |
| 1 | teaspoon | Salt |
| Snipped fresh chives, for garnish (recipe called for sour cream which I omit, but could be used if you use a vegetable stock for a dairy or pareve meal.) | ||
Directions
Melt the margarine 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. 8 servings.
Posted to JEWISH-FOOD digest V96 #85 Date: Mon, 25 Nov 1996 11:36:30 -0500 (EST) From: Paula Miller Jacobson <paulaj@...>