In celebration of the upcoming harvest season, I chose to create a dish with one of October's signature fruits, the mighty pumpkin. This soup has a unique taste, is very hearty, and incorporates another favorite ingredient of mine, the yam! I've never made this before, but I found it to be hearty, its taste... unique, and its feel... the definition of comfort food. It's also very easy to make, and inexpensive to boot! For some reason, I feel like bits of cooked bacon would fit perfectly with this soup. So next time I make this, it'll be time for some swine! Make this as a delicious entree, or as an addition to a festive holiday meal. Either way, if you like peanuts, yams and pumpkin, you'll dig this:)
4 tblsp. (1/2 stick) butter
4 cups canned pumpkin (or leftover cooked and pureed pumpin)
2 cups canned pureed sweet potato
1 cup all natural smooth peanut butter
6 cups organic (gluten free) chicken stock
1 tsp. ground black pepper
1 tsp. salt
Fresh snipped chives (garnish)
Sour Cream (garnish)
Melt the butter in a soup pot over medium heat.
Stir in the pumpkin, sweet potato and peanut butter.
Add the chicken stock, pepper & salt, & stir until smooth and fully incorporated.
Reduce the heat to simmer and cook for 20 minutes.
Before serving, garnish the soup with snipped chives and sour cream
Make annoying slurping sounds while eating with a ridiculous grin on your face.