Reminiscent of peanut soups made by French
settlers to the Louisiana bayou country this luscious pumpkin
and peanut soup makes a delightful first course for an elegant
meal or is rich enough to stand alongside crusty bread and a
crisp salad.
Pumpkin
Peanut Soup
- 2 tablespoons butter
1 1/4 cups chopped onion
1/4 cup chopped shallots
2 cloves garlic, finely chopped
1/2 teaspoon crushed dried marjoram
1/4 teaspoon crushed dried thyme
3 cups chicken broth
1 (15-ounce) can LIBBY'S® 100% Pure Pumpkin
1 1/2 cups milk
1/3 to 1/2 cup creamy peanut butter
- Melt butter in large saucepan
over medium-high heat. Add onion, shallots and garlic; cook,
stirring occasionally, for 3 to 5 minutes or until tender. Stir
in marjoram and thyme; cook for 1 minute. Stir in broth and pumpkin;
bring to a boil. Reduce heat to low; cover. Cook, stirring occasionally,
for 15 to 20 minutes. Remove from heat; stir in milk and peanut
butter.
- Transfer mixture to blender
or food processor (in batches, if necessary); cover. Blend until
smooth. Return to saucepan. Cook over medium heat, stirring occasionally,
for 5 minutes or until heated through.
Makes 6 servings.
Nutritional Information
Per Serving (1/6 of recipe): Calories: 249 Calories from Fat:
153 Total Fat: 17.1 g Saturated Fat: 5.6 g Cholesterol: 15 mg
Sodium: 675 mg Carbohydrates: 17.1 g Dietary Fiber: 4.8 g Sugars:
2.3 g Protein: 10.3 g
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
