Pumpkin Peanut Soup

Reminiscent of peanut soups made by French settlers to the Louisiana bayou country this luscious Pumpkin Peanut Soup makes a delightful first course for an elegant meal or is rich enough to stand alongside crusty bread and a crisp salad.

Yield: 6 servings

Ingredients

• 2 tablespoons butter
• 1 1/4 cups chopped onion
• 1/4 cup chopped shallots
• 2 cloves garlic, finely chopped
• 1/2 teaspoon crushed dried marjoram
• 1/4 teaspoon crushed dried thyme
• 3 cups chicken broth
• 1 (15 ounce) can Libby's 100% Pure Pumpkin
• 1 1/2 cups milk
• 1/3 to 1/2 cup creamy peanut butter

Instructions

1. Melt butter in large saucepan over medium-high heat. Add onion, shallots and garlic; cook, stirring occasionally, for 3 to 5 minutes or until tender.
2. Stir in marjoram and thyme; cook for 1 minute.
3. Stir in broth and pumpkin; bring to a boil. Reduce heat to low; cover. Cook, stirring occasionally, for 15 to 20 minutes.
4. Remove from heat; stir in milk and peanut butter.
5. Transfer mixture to blender or food processor (in batches, if necessary); cover. Blend until smooth. Return to saucepan. Cook over medium heat, stirring occasionally, for 5 minutes or until heated through.

Attribution

Recipe and photo used with permission from: Nestlé® and Meals.com