It’s fall and the sugar pumpkins are just calling out – buy me, buy me. I have and have made some delicious soup!!
1 serving size=1 cup=49 calories=245% of the daily recommendation of vitamin A=19% of the daily recommendation of vitamin C
In addition, pumpkin is a good source of Vitamin E, Thiamin, Niacin, Vitamin B6, Folate, Iron, Magnesium and Phosphorus AND it has 0% cholesterol…and the best part is it is DELICIOUS!
It’s fall which to me means soup time! Here is my absolute favorite pumpkin soup, chock full of vitamins and minerals and warmth…a great comfort food.
PEANUT BUTTER PUMPKIN SOUP
The New Basics by Julee Russo and Sheila Lukins
tweaked by me
4 cups of pureed pumpkin (fresh or canned)*
2 cups cooked pureed sweet potato
1 cup smooth peanut butter(freshly made is the best)
6 cups of chicken or vegetable broth
1 teaspoon of freshly ground black pepper
Snipped fresh chives, for garnish
Roasted pumpkin seeds, for garnish
1. Stir together the pumpkin, sweet potatoes and peanut butter.
2. Add the stock and pepper and stir until smooth.
3. Simmer and cook for 45 minutes.
4. Before serving add garnish.
As with many soups, it is better the second day. ENJOY!
* From allrecipes.com Fresh Pumpkin
Cut the pumpkin in half and discard the stem section and stringy pulp. Save the seeds to dry and roast
In a shallow baking dish, place the two halves face down and cover with foil
Bake in a preheated 375 degrees F (190 degrees C) oven for about 1½ hours for a medium-sized sugar pumpkin, or until tender
Once the baked pumpkin has cooled, scoop out the flesh and puree or mash it
For silky smooth custards or soups, press the pumpkin puree through a sieve.