Pumpkin-Peanut Butter Soup

Pumpkin-peanut Butter Soup Recipe

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Karen Feinen

By
@Ganieda

A nice comforting soup for a cold Autumn day.

Rating:
☆☆☆☆☆ 0 votes
Serves:
12 cups
Prep:
1 Hr 15 Min
Cook:
25 Min
Method:
Stove Top

Ingredients

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

How to Make Pumpkin-Peanut Butter Soup

Step-by-Step

  • 1Preheat 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.
  • 2Melt butter in large pot over medium heat. Add shallots and saute 2 minutes.
  • 3Mix in 2 cups sweet potato puree and pumpkin. Mix in stock alternately with peanut butter, stirring until smooth.
  • 4Simmer until thickened, stirring occasionally, about 25 minutes. Stir in mustard and nutmeg. Season with salt and pepper.
  • 5This can be made 2 days ahead and warmed before serving.

Printable Recipe Card

About Pumpkin-Peanut Butter Soup

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Healthy




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