Remember our recent post that discussed cooking down and pureeing a pumpkin for future use? If you haven’t had a chance to read it, please take a peek, then get that nearly frost bitten pumpkin that is sitting on your porch and get busy making your own pumpkin puree. You will need it for another of our recently posted recipes: pumpkin tartlets as well as this next pumpkin recipe that we’d like to share with you.

This recipe will both surprise and delight you. It was given to us by a relative who declared that is would become a Thanksgiving tradition. And, as predicted, it has been ever present on our Thanksgiving table. We would never think of omitting this from our celebration, not that our families would let us, always asking on Thanksgiving morning, “Are you making that pumpkin soup?” Of course we are and so will you once you give it a try.

However, our initial reaction to this recipe was “Huh? Pumpkin peanut butter soup? …ummm….hmmm. It sounds…ewww…not sure…” We would have made a sound effects specialist quite happy. Let’s be honest, we could agree that peanut butter and pumpkin are delicious flavors, but were they meant to be served hot, in the form of a soup? Well, we figured they might taste good together so why not give it a try. We looked over the recipe and read the ingredients for the garnish: sour cream and chives?!

We took out our pureed pumpkin, gathered the rest of the ingredients and set out to make what has become a must have soup. We took a taste of the soup sans garnish. It was tasty. Then we added the garnish and our reaction was quite the opposite of when we first read the recipe. We made one sound only: “Mmmmm!” The soup was absolutely delicious, garnish included and if not low in calorie, definitely healthy and nutritious, which is a bonus when children are involved.

We highly recommend adding this to your Thanksgiving Day menu. Because this is a filling soup you can serve it quite some time before the main course, which gives you a little extra preparation time with the turkey and all those side dishes. You will find that this soup is going to be the simplest dish you prepare on Thanksgiving and that it will become a hearty mainstay for late fall and winter dinners.

Peanut Butter and Pumpkin Soup

Ingredients

4 tablespoons unsalted butter

4 cups canned pumpkin pie mix or 4 cups pumpkin puree flavored with pumpkin pie spices

2 cups cooked sweet potato puree

1 cup smooth peanut butter

6 cups vegetable stock

1 teaspoon black pepper

1 teaspoon salt

2 tablespoons chopped chives for garnish

2 tablespoons sour cream for garnish

Directions

1. Melt butter in a large pot over medium heat.

2. Stir in pumpkin, sweet potatoes, and peanut butter.

3. Add vegetable stock, pepper, and salt. Stir till smooth.

4. Reduce heat and simmer for 20 minutes.

5. Serve garnished with sour cream and chopped chives.

Remember our recent post that discussed cooking down and pureeing a pumpkin for future use? If you haven’t had a chance to read it, please take a peek, then get that nearly frost bitten pumpkin that is sitting on your porch and get busy making your own pumpkin puree. You will need it for another of our recently posted recipes: pumpkin tartlets as well as this next pumpkin recipe that we’d like to share with you.

This recipe will both surprise and delight you. It was given to us by a relative who declared that is would become a Thanksgiving tradition. And, as predicted, it has been ever present on our Thanksgiving table. We would never think of omitting this from our celebration, not that our families would let us, always asking on Thanksgiving morning, “Are you making that pumpkin soup?” Of course we are and so will you once you give it a try.

However, our initial reaction to this recipe was “Huh? Pumpkin peanut butter soup? …ummm….hmmm. It sounds…ewww…not sure…” We would have made a sound effects specialist quite happy. Let’s be honest, we could agree that peanut butter and pumpkin are delicious flavors, but were they meant to be served hot, in the form of a soup? Well, we figured they might taste good together so why not give it a try. We looked over the recipe and read the ingredients for the garnish: sour cream and chives?!

We took out our pureed pumpkin, gathered the rest of the ingredients and set out to make what has become a must have soup. We took a taste of the soup sans garnish. It was tasty. Then we added the garnish and our reaction was quite the opposite of when we first read the recipe. We made one sound only: “Mmmmm!” The soup was absolutely delicious, garnish included and if not low in calorie, definitely healthy and nutritious, which is a bonus when children are involved.

We highly recommend adding this to your Thanksgiving Day menu. Because this is a filling soup you can serve it quite some time before the main course, which gives you a little extra preparation time with the turkey and all those side dishes. You will find that this soup is going to be the simplest dish you prepare on Thanksgiving and that it will become a hearty mainstay for late fall and winter dinners.

Peanut Butter and Pumpkin Soup

Ingredients

4 tablespoons unsalted butter

4 cups canned pumpkin pie mix or 4 cups pumpkin puree flavored with pumpkin pie spices

2 cups cooked sweet potato puree

1 cup smooth peanut butter

6 cups vegetable stock

1 teaspoon black pepper

1 teaspoon salt

2 tablespoons chopped chives for garnish

2 tablespoons sour cream for garnish

Directions

1. Melt butter in a large pot over medium heat.

2. Stir in pumpkin, sweet potatoes, and peanut butter.

3. Add vegetable stock, pepper, and salt. Stir till smooth.

4. Reduce heat and simmer for 20 minutes.

5. Serve garnished with sour cream and chopped chives.