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LOCATION: Recipes >> Soups >> Pumpkin Pb 01

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Pumpkin Peanut Butter Soup

1 1/2 pounds yams or sweet potatoes
6 tablespoons butter
2 tablespoons minced shallots
4 cups canned solid pack pumpkin
8 cups chicken broth
1 cup unsalted old fashioned style peanut butter
2 teaspoons coarse grained mustard
1/2 teaspoon freshly grated nutmeg
salt and freshly ground pepper
chopped roasted unsalted peanuts
snipped fresh chives

Preheat oven to 350F. Place yams on baking sheet and bake until
knife pierces centers easily, about 1 hour. Cool yams; peel.
Puree in processor.

Melt butter in a heavy large pot over medium heat. Add shallots
and saute 2 minutes. Mix in 2 cups yam puree (reserve any remainder
for another use) and pumpkin. Mix in stock alternately with peanut
butter, stirring until smooth. Simmer until thickened, stirring
occasionally, about 25 minutes. Stir in mustard and nutmeg. Season
with salt and pepper. Garnish with nuts and chives.

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