pumpkin-peanut butter soup

Name: Pumpkin-Peanut Butter Soup
Prep time: 1 h 15 min
Cook time: 25 min
Yield: 12
Cuisine: American
Ingredients: 1 1/2 pound(s) sweet potatoes; 6 tablespoon(s) unsalted butter; 2 tablespoon(s) minced shallots; 4 cup(s) canned solid-packed pumpkin; 8 cup(s) chicken stock or broth; 1 cup(s) unsalted, natural peanut butter (or freshly ground); 2 teaspoon(s) coarse-grained mustard; 1/2 teaspoon(s) freshly grated nutmeg; - salt and freshly ground pepper; - chopped roasted unsalted peanuts; - snipped fresh chives

6 Pinches

Karen Feinen

Rochester, NY

Updated on Oct 1, 2015

A nice comforting soup for a cold Autumn day.

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prep time 1 Hr 15 Min

cook time 25 Min

method Stove Top

yield 12 cups

Ingredients

1 1/2 pounds sweet potatoes
6 tablespoons unsalted butter
2 tablespoons minced shallots
4 cups canned solid-packed pumpkin
8 cups chicken stock or broth
1 cup unsalted, natural peanut butter (or freshly ground)
2 teaspoons coarse-grained mustard
1/2 teaspoon freshly grated nutmeg
- salt and freshly ground pepper
- chopped roasted unsalted peanuts
- snipped fresh chives

How To Make pumpkin-peanut butter soup

Step 1

Preheat oven to 350 degrees F. Place sweet potatoes on baking sheet and bake until knife pierces centers easily, about 1 hour. Cool sweet potatoes and peel. Puree with blender or food processor.

Step 2

Melt butter in large pot over medium heat. Add shallots and saute 2 minutes.
Step 3

Mix in 2 cups sweet potato puree and pumpkin. Mix in stock alternately with peanut butter, stirring until smooth.
Step 4

Simmer until thickened, stirring occasionally, about 25 minutes. Stir in mustard and nutmeg. Season with salt and pepper.
Step 5

This can be made 2 days ahead and warmed before serving.
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