Peanut Butter Pumpkin Soup

4 tablespoons unsalted butter

4 cups pumpkin pie filling

2 cups pureed sweet potatoes

1 cup peanut butter

6 cups chicken or turkey broth

1 teaspoon freshly ground black pepper

1 teaspoon salt

chopped chives for garnish

sour cream for garnish

Melt butter in a soup pot over medium heat. Stir in

pie filling, sweet potatoes and peanut butter. Add

broth, pepper and salt; stir well until smooth. Reduce

heat and simmer for 20 minutes. To serve, garnish soup

with chives and sour cream. Serves 8.

How to Bake Pumpkin Bowls for serving soup in.

Pumpkin Bowl: 
For a Dinner Party it's fun to serve your pumpkin soup or any flavor of soup in a cooked (baked) pumpkin bowl.  This way you can eat the soup and eat the bowl too. Halloween and Thanksgiving are perfect Holidays to serve pumpkin bowls. And if your birthday is during the fall season, then by all means go pumpkin for your Birthday! The type of pumpkin you need is "small baking pumpkins" from the grocery store. Buy as many as there will be guests attending your dinner.
....................................................................................................................... 

How to bake pumpkin bowls:

• Wash pumpkins, cut the top off and lay it to the side.  

• Scoop out all the pulp.

• Now oil your pumpkin inside and salt &  pepper it really good.

• Bake in the oven on 350 for 30 to 45 minutes. Adjust the time depending on the size of your pumpkin.

• Don't forget to also bake the lids of the pumpkins.  Putting the lids on the plate with the bowls of pumpkin soup is a really great presentation. Bowl, lid and soup can all be eaten.  Note: your lids may cook quicker than your bowls so be prepared to take them out of the oven sooner than your bowls.
• I like to glaze my baked pumpkins with coconut oil after baking.

..............................................................................................................

Go National Pumpkin Month / October
here's my youtube video about it
............................................................................................................

Go Harvest Meals!
That's it guys! It's really easy and it looks so beautiful on the table. Now if your interested in how to make pumpkin soup.... here's the link to my earlier post.

http://gonetapott.blogspot.com/2018/10/thick-pumpkin-soup-perfect-for-bread.html
Love to all, Pam

............................................................................................................

Thick Pumpkin Soup perfect for Bread Dipping

"Pumpkin soup is a soup made from a puree of pumpkin. It is made by combining the meat of a blended pumpkin with broth or stock. (In my case.... I also add cream cheese to make it thick and perfect for dipping crusty bread in)

It can be served hot or cold, and is a popular Thanksgiving dish in the United States. Various versions of the dish are known in many European countries, the United States and other areas of North America, and in Australia. (In fact... my Australian husband is the one who first made the soup for me and I fell in love with it!) Pumpkin soup was a staple for the prisoners of war in North Vietnamese prison camps during the Vietnam War."
..............................................................................................................................

In the photo above:
This is a picture of my pumpkin soup served in a baked pumpkin bowl. Keep an eye out guys because I will do a post on how to bake the pumpkin bowls too. I also saved the pumpkin seeds when I scooped it out and make some crunchy treats. I have a few recipes for pumpkin seeds if your interested in that too. LOL.
..............................................................................................................................

Remember this recipe for:

• National Pumpkin Month / October / here's my youtube video about it
• Halloween / October
• Thanksgiving / November
• National Soup Month / January
• National Homemade Soup Day / February 4

..............................................................................................................................

Ingredients:

1 medium size butternut squash / pumpkin

8 oz cream cheese

yellow, red or green bell peppers

3 medium potatoes

1 large sweet onion diced

Chicken stock or water

1 stick of butter

salt and pepper

Sautee diced onions and bell peppers in the bottom of your soup pot.  When soft and translucent add your diced potatoes and butternut squash.  (if you bake the butternut squash first it does give a slightly different flavor / but both ways are great) 

Cover with as much chicken stock and water that it takes to cover all.

Cook on medium until all the veggies are soft and falling apart.

Use an emersion blender or put in an electric blender to blend smooth.

Place soup back into the pot and add your 8oz of cream cheese.

Stir until the cream cheese has melted and blended throughout the soup.

Taste.  If the soup tastes like it's to pasty... then you need to add another 8oz of cream cheese.  The size of your butternut squash/pumpkin and potatoes can change the taste slightly so you can adjust it by the amount of cream cheese that you use.  Add salt and pepper to taste.

Turn heat down to low and cook for another 30 minutes.

We like the soup thick, smooth and creamy.

You can always thin it down with more liquid chicken stock if you like it thinner.

................................................................................................................

Guys I really want you to try this soup. I kid you not; it's amazing! Thank you to my Australian hubby for introducing it to me many years ago.
"Live everyday like a holiday!"   Pam

.........................................................................................................