This creamy, savory southern-style pumpkin soup, with peanut butter, molasses, cream, cinnamon and nutmeg, is the perfect starter to a holiday meal or as a fall or winter favorite for any day of the week.

Southern Sweet Potato Soup

2 tablespoons butter or margarine
1 medium onion, chopped
1 celery rib, chopped
1 garlic clove, minced
2 cups chicken broth
1 large sweet potato, peeled and sliced
1 1/2 tablespoons peanut butter
1 (1 1/4-inch) cinnamon stick
1 1/2 cups whipping cream*
1/4 teaspoon salt
1/4 cup whipping cream
2 teaspoons molasses
Pinch of salt
Pinch of ground nutmeg
Garnishes: chopped dry-roasted peanuts, fresh thyme sprigs

1. Melt butter in a large saucepan over medium heat; add onion and celery, and sauté 10 minutes or until tender. Add garlic, and sauté 1 minute.
2. Stir in broth and next 3 ingredients. Bring to a boil; reduce heat, and simmer 15 to 20 minutes or until potato is tender. Remove and discard cinnamon stick. Process sweet potato mixture in a blender or food processor until smooth. (Caution! Hot liquids create steam which will blow the top off the blender! Be sure to securely hold blender lid down!)
3. Return mixture to Dutch oven; stir in 1 1/2 cups whipping cream and 1/4 teaspoon salt. Cook over medium heat, stirring constantly, until thoroughly heated.
4. Beat 1/4 cup whipping cream, molasses, pinch of salt, and nutmeg until soft peaks form. Serve with soup, and garnish, if desired.

Makes 1 quart.

* 1 1/2 cups fat-free half-and-half may be substituted for 1 1/2 cups whipping cream.