4 tbsp. unsalted butter
4 c. pumpkin pie filling
2 c. pureed sweet potatoes
1 c. peanut butter (I use crunchy)
6 c. chicken broth (canned)
1 tsp. freshly ground black pepper
1 tsp. salt
Chopped chives, garnish
Sour cream, garnish

Melt butter in a soup pot over medium heat. Stir in pie filling, sweet potatoes and peanut butter. Add broth, pepper and salt. Stir well until smooth. Reduce heat and simmer for 20 minutes. To serve, garnish with chives and sour cream.