This luscious pumpkin and peanut soup makes a delightful first course for an elegant meal or is rich enough to stand alongside crusty bread and a crisp salad.
INGREDIENTS (for 6 servings):
- 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
PREPARATION:
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.
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.