Soups: Pumpkin Pb 02 by Recipe Cottage

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	Pumpkin Pb 02

		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.