Recipe - Pumpkin Peanut Butter Soup

16 ounce Canned pumpkin; (2 cups
puree)
2 tablespoon Butter
1 small Onion; finely chopped
2 cup Chicken broth
1/8 cup Creamy peanut butter
One fourth cup Heavy cream or milk
Salt and pepper to taste
Tabasco or hot sauce to
taste

In a large saucepan, melt butter over medium heat. Add onion and sauté
until golden brown. Add pumpkin and chicken broth and heat to boiling. Add
peanut butter and cream and stir until smooth. Cover and simmer over low
heat for few minutes. Season to taste.

Yield: 3 to 4 servings.

SOURCE: BusyCooks at http://busycooks.about.com MMformat by Petra
phildeb@gmx.net

Converted by MM_Buster v2.0n.

Posted to MMRecipes Digest by Petra Hildebrandt phildeb@ibm.net on Sep
26, 1999