Pumpkin and Peanut Butter Soup

For our Brokers Open at 3772 Powder Horn Dr in Buckingham Forest, Furlong Pa. I made this soup (idea from The New Basics Cookbook, one of my favorite.)





You can use pumpkin, butternut or acorn squash.


The easiest is canned pumpkin.


4tablespoons of butter


4 cups canned pumpkin


2 cups cooked pureed sweet potatoes


1 cup smooth peanut Butter


6 Cups of chicken stock


1 teaspoon black pepper


1 teaspoon salt


heavy cream for garnish (if you use plastic bottles like in the picture, you can make some nice designs)


hot sauce for garnish (sriracha Huy Fong Brand)


fresh chopped parsley for garnish





Melt the butter over medium heat. Stir in the pumpkin, sweet potatoes and peanut butter


add the stock, salt and pepper and stir well until smooth, heat to a simmer and cook for 20 minutes.


When you are ready to serve, add in each bowl a squirt of heavy cream, 3o4 drops of hot sauce


and a bit of chopped parsley leaves.





Serves 8 (can be doubled)



Note: One can of Pumpkin is about 3 cups and one large can of sweet potatoes is also about 3 cups. That is what I used and it came out great.

Baked Winter Sqaush Soup:

2 acorn squash
2 buttenut squash
8 tablespoons of butter8teaspoons of brown sugar
3 carrots peeled and halved
1 large onion quartered
10 cups of chicken broth
3/4 teaspoon of nutmeg (or mace)
3/4 teaspoon ground ginger
3 splashes of hot stuff
salt
heavy cream



Preheat oven to 350F
Cut the squash in half. With cavities facing up put a tablespoon of butter in each cavity, then 1 teaspoon of the brown sugar . Arrange the carrots and the onions in the pan arround the squash.
pour 2 cups of the broth and cover tightly, place in the oven for 2 hours.

Remove pan from oven allow to cool a bit so you can handle the veggies. Scoop with a spoon the flesh of the vegetables and put them in a pot. Add the carrots, the onionosn and the cooking liquid plus the 8 remaining cups of broth. Add the mace the ginger hot stuff and salt. boil simmering for about 10 minutes.


Let cool a bit and puree all in the blender. reheat serve hot and add the cream in the soup bowl when you are serving.