Yield: 3 Servings
| Measure | Ingredient |
|---|---|
| 16 ounces | Canned pumpkin; (2 cups puree) |
| 2 tablespoons | Butter |
| 1 small | Onion; finely chopped |
| 2 cups | Chicken broth |
| ⅛ cup | Creamy peanut butter |
| ¼ cup | Heavy cream or milk |
| \N \N | Salt and pepper to taste |
| \N \N | Tabasco or hot sauce to taste |
In a large saucepan, melt butter over medium heat. Add onion and sauté until golden brown. Add pumpkin and chicken broth and heat to boiling. Add peanut butter and cream and stir until smooth. Cover and simmer over low heat for few minutes. Season to taste.
Yield: 3 to 4 servings.
SOURCE: BusyCooks at MM-format by Petra <phildeb@...>
Converted by MM_Buster v2.0n.
Posted to MM-Recipes Digest by Petra Hildebrandt <phildeb@...> on Sep 26, 1999