I have to admit that the first time I saw a variation of this recipe, I was intrigued and yet somewhat repulsed at the same time. I love to use peanut butter and pumpkin as ingredients for baked goods, but together? I’m glad to say that curiosity prevailed, and after trying it, I was hooked.
Not only does this taste great, but it’s also loaded with vitamins and minerals. Just half a cup of pumpkin has more than three times the recommended daily value of vitamin A.
If you don’t have cooked or roasted pumpkin on hand, use canned pumpkin (not pie filling), putting it directly into the saucepan. Though it would change the name of your dish, you can also use Hubbard or butternut squash as a substitute for the pumpkin.
I like thick soup and love this as is, but you can vary the amount of broth to suit your preference.
Delicious Pumpkin Peanut Butter Soup
Makes 6-8 servings
3 cups cooked pumpkin
2 cups peeled, cooked sweet potatoes
1 cup creamy peanut butter
3 cups chicken or vegetable broth
1/2 teaspoon black pepper
1/2 teaspoon salt
Working in batches and always including enough broth to keep things moving, puree all ingredients in a blender.
As you work, transfer each batch to a large saucepan.
Stir to combine, and then simmer for 20 minutes.
Serve warm. Top with parsley, reduced fat sour cream or nonfat plain yogurt, if desired.
Store leftovers in a tightly sealed container in the refrigerator for 2-3 days.
© Liesl K. Bohan | SavvyBaker.com