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CATEGORY CUISINE TAG YIELD
Meats, Grains, Dairy Soups/stews, Pumpkin 3 Servings

INGREDIENTS

16 oz Canned pumpkin; (2 cups puree)
2 tb Butter
1 sm Onion; finely chopped
2 c Chicken broth
1/8 c Creamy peanut butter
1/4 c Heavy cream or milk
Salt and pepper to taste
Tabasco or hot sauce to taste

INSTRUCTIONS

In a large saucepan, melt butter over medium heat. Add onion and sauté
until golden brown. Add pumpkin and chicken broth and heat to boiling. Add
peanut butter and cream and stir until smooth. Cover and simmer over low
heat for few minutes. Season to taste.
Yield: 3 to 4 servings.
SOURCE: BusyCooks at http://busycooks.about.com MM-format by Petra
<phildeb@gmx.net>
Converted by MM_Buster v2.0n.
Posted to MM-Recipes Digest  by Petra Hildebrandt <phildeb@ibm.net> on Sep
26, 1999

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