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| PEANUT BUTTER PUMPKIN SOUP | |
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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. | |
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recipe reviews #182641
Betty (British Columbia) says:
This is a great basic recipe. I added one l large yellow onion which I fried in the butter. I used Knorr chicken base in 6 cups of water. I used plain canned pumpkin and added 2 teaspoons cinnamon, and 2 teaspoons nutmeg. We really enjoy this soup.
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