Pumpkin Peanut Soup Recipe

Ingredients
<br>- 2 tablespoons butter
<br>- 1 1/4 cups chopped onion
<br>- 1/4 cup chopped shallots
<br>- 2 cloves garlic
<br>- 1/2 teaspoon dried marjoram
<br>- 1/4 teaspoon dried thyme
<br>- 3 cups chicken broth
<br>- 1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
<br>- 1 1/2 cups lowfat milk
<br>- 1/2 cup creamy peanut butter
<br><p></p>Directions
<br>step 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.  Stir in marjoram and thyme; cook for 1 minute.  Stir in broth and pumpkin; bring to a boil.  Reduce heat to low; cover.  Cook, stirring occasionally, for 15 to 20 minutes.  Remove from heat; stir in milk and peanut butter.
<br>step 2: 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.
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Ingredients
- 2 tablespoons butter
- 1 1/4 cups chopped onion
- 1/4 cup chopped shallots
- 2 cloves garlic
- 1/2 teaspoon dried marjoram
- 1/4 teaspoon dried thyme
- 3 cups chicken broth
- 1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
- 1 1/2 cups lowfat milk
- 1/2 cup creamy peanut butter

Directions
step 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. Stir in marjoram and thyme; cook for 1 minute. Stir in broth and pumpkin; bring to a boil. Reduce heat to low; cover. Cook, stirring occasionally, for 15 to 20 minutes. Remove from heat; stir in milk and peanut butter.
step 2: 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.

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