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LOCATION: Recipes >> Soups >> Pumpkin Pb 02

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Pumpkin-Peanut Soup

3 lbs sugar pumpkin or butternut squash or 4 cups canned pumpkin puree
1/4 cup butter
1/2 cup diced red pepper
4 cups vegetable broth
1/2 cup heavy cream
1 teaspoon salt
1/4 teaspoon pepper
1 cup chopped onion
1 large jalapeno pepper, seeded & minced
1/4 cup peanut butter
1 tablespoons lime juice
thinly sliced scallions

Preheat oven to 350. Line jelly-roll pan with foil, halve pumpkin
lengthwise & remove seeds. Sprinkle inside with 1/4 teaspoon salt
and 1/8 teaspoon pepper. Place cut side down on prepared pan.
Bake 1 hour or until soft. Set aside until cool enough to handle;
scoop flesh into bowl.

In Dutch Oven (or sturdy soup pan), melt butter over medium heat;
add onion. Saute 15 minutes or until golden brown. Add pumpkin,
red pepper, jalapeno, and vegetable. broth; heat to boiling.
Cover; reduce heat to simmer. Cook 10 minutes, stirring to break
up pumpkin.

Remove all but 2 cups soup solids. In blender or food processor,
puree solids in batches; return to soup in pan. Add peanut butter
and heavy cream. Over low heat, cook, stirring until peanut butter
melts. Add lime juice and remaining salt and pepper. Serve
sprinkled with scallions. Makes 8 servings.

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