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pumpkin-peanut butter soup

Ganieda avatar
Recipe by
Karen Feinen
@Ganieda
Rochester, NY

A nice comforting soup for a cold Autumn day.

yield 12 cups
prep time 1 Hr 15 Min
cook time 25 Min
method Stove Top

Ingredients For pumpkin-peanut butter soup

  • 1 1/2 lb
    sweet potatoes
  • 6 Tbsp
    unsalted butter
  • 2 Tbsp
    minced shallots
  • 4 c
    canned solid-packed pumpkin
  • 8 c
    chicken stock or broth
  • 1 c
    unsalted, natural peanut butter (or freshly ground)
  • 2 tsp
    coarse-grained mustard
  • 1/2 tsp
    freshly grated nutmeg
  • salt and freshly ground pepper
  • chopped roasted unsalted peanuts
  • snipped fresh chives

How To Make pumpkin-peanut butter soup

  • 1
    Preheat oven to 350 degrees F. Place sweet potatoes on baking sheet and bake until knife pierces centers easily, about 1 hour. Cool sweet potatoes and peel. Puree with blender or food processor.
  • 2
    Melt butter in large pot over medium heat. Add shallots and saute 2 minutes.
  • 3
    Mix in 2 cups sweet potato puree and pumpkin. Mix in stock alternately with peanut butter, stirring until smooth.
  • 4
    Simmer until thickened, stirring occasionally, about 25 minutes. Stir in mustard and nutmeg. Season with salt and pepper.
  • 5
    This can be made 2 days ahead and warmed before serving.
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