Peanut Butter Pumpkin Soup
submitted by Pam Chartier, McBride School

4 tablespoons ( 1/2 stick) unsalted butter
4 cups canned pumpkin
2 cups cooked pureed sweet potatoes
1 cup smooth peanut butter
6 cups canned chicken broth
1 teaspoon freshly ground black pepper
1 teaspoon salt
Snipped fresh chives, for garnish
Sour cream, for garnish

Melt the butter in a soup pot over medium heat. Stir in the pumpkin,
sweet potatoes, and peanut butter. Add the chicken broth, pepper and
salt, and stir well until smooth. Reduce the heat to a simmer and cook
for 20 minutes. Before serving, garnish the soup with chives and sour
cream. Serves 8.