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.

Rutabaga and Winter Roots Apple Soup

¼ lb (1 stick) butter (113gm)
1 cup roughly chopped onion (1/4 Kilo)
1 cup Granny Smith apple (1/4 Kilo)
1 cup rutabaga (1/4 Kilo)
1 cup butternut squash (1/4 Kilo)
1 cup carrots (1/4 Kilo)
1cup sweet potato (1/4 Kilo)
2 cups chicken stock (1/2 L)
1 cup white wine ( 1/4 L)
1 cup apple juice or hard cider(1/4L)
2 cups heavy cream (1/2 L)
¼ cup maple syrup (60ml)
Salt and cayenne pepper to taste
Sour Cream for decoration
Peel and chop and discard seeds of fruit and root veggies.
In a large pot over medium-high heat, melt the butter. Add the onions, apple, rutabaga, squash, carrots, and sweet potato and cook, stirring occasionally, until the onions are translucent.
Add the chicken stock, wine and apple cider and bring to a boil. Simmer for 20 to 25 minutes or until all of the veggies are cooked through and tender.
Puree the vegetables in a blender or food processor. Strain through a fine mesh sieve into the same pot you used to cook the vegetables. Add the cream, maple syrup, salt, and cayenne pepper. Heat to desired temp serp with a dollop of sour cream.