| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Vegetables, Dairy |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 4 |
tb |
(1/2 stick) unsalted butter or margarine |
| 4 |
c |
Canned pumpkin |
| 2 |
c |
Cooked pureed sweet potatoes |
| 1 |
c |
Smooth peanut butter |
| 6 |
c |
Chicken stock |
| 1 |
ts |
Freshly ground black pepper |
| 1 |
ts |
Salt |
|
|
Snipped fresh chives, for garnish (recipe called for sour cream which I omit, but could be used if you use a vegetable stock for a dairy or pareve meal.) |
INSTRUCTIONS
Melt the margarine in a soup pot over medium heat. Stir in the pumpkin,
sweet potatoes, and peanut butter. Add the stock, pepper, and salt, and
stir well until smooth. Reduce the heat to a simmer and cook for 20
minutes. Before serving, garnish the soup with chives and sour cream. 8
servings.
Posted to JEWISH-FOOD digest V96 #85
Date: Mon, 25 Nov 1996 11:36:30 -0500 (EST)
From: Paula Miller Jacobson <paulaj@erols.com>
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