I LOVE soup. And this healthy low cal soup is wonderful on a cold winter night!
1 cup pumpkin puree
1 medium sweet potato
1/4 cup smooth peanut butter
about 2½ cups vegetable stock or water
salt and freshly ground pepper to taste
few chives for garnish (or any herb of your choosing)
Step 1: Chop the sweet potatoes roughly and steam them for about 25 minutes.
I use my handy dandy veggie steamer to steam the sweet potatoes.
Step 2: Blend up the sweet potatoes until they are smooth.
I use a hand blender to get them nice and smooth.
Step 3: On low heat, add the pumpkin and peanut butter to the sweet potatoes.
You can use canned pure pumpkin or fresh pumpkin that you have made into a puree.
You can use any smooth peanut butter. I use Peanut Butter and Co's: The Bee's Knees as it adds a wonderful sweet honey taste.
Step 4: Add the stock and seasoning and mix up well.
I like this soup the consistency of a bisque, so it uses about 2 1/2 cups. You can make it really thick or quite loose by changing the amount of stock.
Step 5: Cook for 10 minutes and that's all she wrote! You can garnish with chives or whatever you like. I go for the sweeter side so I usually add a little cinnamon on top.
Hope you enjoy!
Today I am thankful for an ever growing acceptance of myself, faults and all.