Title: Pumpkin, Sweet Potato, Peanut Butter Soup
Categories: None
Yield: 1 Servings

4 tb (1/2 stick) unsalted butter
-or margarine
4 c Canned pumpkin
2 c Cooked pureed sweet potatoes
1 c Smooth peanut butter
6 c Chicken stock
1 ts Freshly ground black pepper
1 ts 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 JEWISH-FOOD digest V96 #85

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

From: Paula Miller Jacobson