Recipe - Pumpkin Sweet Potato Peanut Butter Soup

4 tablespoon (One half stick) unsalted butter
or margarine
4 cup Canned pumpkin
2 cup Cooked pureed sweet potatoes
1 cup Smooth peanut butter
6 cup Chicken stock
1 teaspoon Freshly ground black pepper
1 teaspoon Salt
Snipped fresh chives, for
garnish (recipe called for
sour cream which I omit,
but could be used if you
use a vegetable stock for
a dairy or pareve meal.)

Melt the margarine 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. 8
servings.

Posted to JEWISHFOOD digest V96 #85

Date: Mon, 25 Nov 1996 11:36:30 0500 (EST)

From: Paula Miller Jacobson paulaj@erols.com