Pumpkin Peanut Soup

Pumpkin Peanut Soup (8 servings)

4 cups canned pumpkin puree (or 3 lb. sugar pumpkin or butternut squash*)

1/2 tsp salt

1/8 tsp. pepper

1/4 c. butter

1 c. chopped onion

1/2 c. diced red pepper

1 large jalapeno pepper, seeded & diced

4 c. chicken broth

1/4 c. creamy or crunchy peanut butter (my favorite is crunchy, for texture)

1/2 c. heavy cream or milk

2 Tbsp. lime juice

thin-sliced scallions

Melt butter over medium heat, add onion; saute 15 min. or until golden brown.

Add pumpkin, red pepper, jalapeno, and chicken broth; heat to boiling. Cover, reduce heat to simmer. Cook 10 min., stirring to break up pumpkin.

Remove
all but 2 cups of soup solids, puree in blender, then return the puree to the solids remaining in the pan.

Add peanut butter and cream. Cover, heat on low, stirring until peanut butter melts.

Add lime juice, salt, and pepper. Garnish with scallions.

*If using fresh pumpkin or squash, preheat oven to 350 degrees. Line jellyroll pan with foil. Halve pumpkin/squash lengthwise, remove seeds. Sprinkle inside with 1/2 tsp. salt and 1/8 tsp. pepper. Place cut side down on foil-lined pan. Bake 1 hr. or until soft. Cool, then scoop flesh out for use in the soup.