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:)Ingredients
- 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)
Cooking Directions
- 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.
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