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@...>

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