Peanut Patch Pumpkin Soup |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This was my 2011 entry in the Second Annual “PB my way” Recipe Contest. For each recipe received, SPG (Southern Peanut Growers) will donate a jar of peanut butter (up to 4,000 jars) to the hunger relief organization, Feeding America. Read more . The top ten entrants who submit the most creative and delicious recipes will receive a one-year supply (one case) of peanut butter. The top three recipes will be photographed and shared on Facebook, where consumers will have the chance to vote for their favorite. The top recipe will receive a $200 Visa® gift card. Ingredients:
1 cup pumpkin puree (libby's canned is just fine) |
1 medium sweet potato |
1/4 cup smooth peanut butter |
1 tbsp butter |
about 1-2 cups vegetable stock or water |
salt and freshly ground pepper to taste |
1 tsp curry powder |
1 tsp ground ginger |
1/4 tsp red pepper flakes |
a bit of sour cream & a few fresh herbs for garnish |
Directions:
1. Chop the sweet potato and microwave for about 2 minutes to soften them. Remove and blend them to a puree.
2. In a pan melt the butter on a medium low heat then stir in the pumpkin, sweet potato puree and peanut butter.
3. Addd the stock and seasonings whisking away until all is smooth and well blended.
4. Cook for about 10 minutes. Garnish with herbs and a dollop of sour cream.
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