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Pumpkin Peanut Soup
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By Cheri Sicard
Photo: Mitch Mandell
Posted July 23rd, 2007
FabulousFoods.com Recommends: Splendid Soups: Recipes and Master Techniques for Making the World's Best Soups, by James Peterson, (2000, Wiley)
Splendid Soups: Recipes and Master Techniques for Making the World's Best Soups
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Servings: 12
Author Notes: The combination of peanut butter and cream, makes this unusual soup very rich. It goes together in a snap for an elegant first course. A hollowed out fresh pumpkin shell makes a unique serving tureen
Ingredients: 1 medium onion
2 stalks celery
4 cloves garlic
2 tablespoons butter
2 tablespoons flour
5 cups chicken or vegetable stock
1 cup creamy peanut butter
1 can (29 ounces) pumpkin
OR equivalent fresh cooked pumpkin
1/2 cup half & half
1/2 teaspoon cayenne
1 tablespoon coriander
1 1/2 tablespoons grated fresh ginger
salt and pepper to taste
Instructions: 1. Finely mince the onion and celery and garlic.

2. Melt the butter in a stock pot and sauté the onion, celery and garlic in the butter for about five minutes or until soft.

3. Add flour and stir for a minute or two until it's dissolved.

4. Add the stock, followed by the remaining ingredients, whisking the mixture so it remains smooth.

5. Simmer for about fifteen minutes and serve.


 

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