4 tbsp. (1/2 stick) unsalted butter
4 cups canned pumpkin
2 cups cooked pureed sweet potatoes
1 cup smooth peanut butter
6 cups chicken stock
1 tsp. freshly ground black pepper
1 tsp. salt
Snipped fresh chives, for garnish

Melt the butter 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.

Makes 8 servings