Peanut Butter & Pumpkin Spice Soup
Peanut Butter & Pumpkin Spice Soup
Serves: 11
Calorie: 84, Proteins: 3 g, Total Fat: 4 g, Fiber: 3 g.


2 teaspoons Salt 2 tablespoons Organic Valley Organic Cultured Unsalted Butter 3 leaves Organic Bay Leaves 4 cups Water 3/25 teaspoon Ground Allspice 4 pounds Organic Fresh Pumpkin Flesh (flesh must be peeled and chopped, with seeds removed) 2 cups Organic Yellow Onions (chopped) 8 cups Pacific Natural Foods Organic Low Sodium Chicken Broth 2 tablespoons Peanut Butter (smooth style) 1/4 teaspoon Ground Cinnamon 2 teaspoons Sugar 1/2 teaspoon White Pepper (freshly ground) 3/25 teaspoon Nutmeg (freshly grated)


1. Place chopped pumpkin in a large pot, add 1 teaspoon of salt, and enough water to cover the pumpkin. 2. Bring to a boil until pumpkin in tender, or about 15 minutes. 3. Drain the water, let cool slightly, and mash the pumpkin. 4. In another large pot, melt the 2 Tablespoons Organic Valley Organic Cultured Unsalted Butter over medium-high heat. 5. Add the 3 bay leaves, 2 cups of chopped onion, another teaspoon of salt, 2 teaspoons of sugar, and 1/2 teaspoon of white pepper to the melted butter. 6. Cook and stir frequently until onions and soft, or about 10 minutes. 7. Add the 4 cups of water, 8 cups of Pacific Natural Foods Organic Low Sodium Chicken Broth, 2 tablespoons of peanut butter, and the mashed pumpkin to the pot and stir. 8. Bring entire mixture to a boil, then reduce heat to medium, and cook uncovered for about 1 hour and 15 minutes. 9. Add remaining 1/4 teaspoon ground cinnamon, 1/8 teaspoon ground all spice, and 1/8 teaspoon nutmeg to the soup and stir. 10. Remove the bay leaves, serve and enjoy!

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