-Adapted from “The New Basics Cookbook” by Julee Rosso & Sheila Lukins, whom I believe have written one of my favorite cookbooks of all time and I sure am grateful I own it

The reason I made this today, instead of Cheddar Ale Soup, which is what I have been thinking about for weeks, was because I didn’t have any Cheddar. That is a first, I believe, as my home runs on Vermont Cheddar. So I took a few deep breaths and told myself I was resourceful and asked what else would be nice, of which I had ingredients on hand, with that loaf of sourdough rye I’d made….and here you have it:

 

½ stick butter –I use a salted butter because the broth I use is so low in sodium that I don’t mind the salt in the butter

3 cups canned pumpkin (or if you have pureed pumpkin from scratch, that is fine)

3 cups cooked pureed sweet potatoes

1 cup smooth peanut butter

6 cups of good stock – I used the frozen turkey stock I’d made up in gross quantities from Thanksgiving. It is a nice hardy stock.

½ tsp cayenne pepper

1 tsp salt

Oregano

Sour Cream or freshly made chevre(yes, this happens to be in my fridge) for a garnish

Fresh rosemary for garnish

Melt butter in a soup pot and add pumpkin sweet potatoe puree and peanut butter. Whisk together and add stock, cayenne, salt & oregano. Stir well over medium heat and then lower heat and simmer 20 minutes.

Before serving, garnish soup with chevre, or sour cream, and rosemary. The fresh rosemary happens to be growing in a pot in my kitchen. Its like I live in a dream.

Serve with a side of crusty bread, delicious with rye sourdough.

 

It is so satisfying you will forget you had an earlier hankering for anything else.

 

 

Pumpkin Sweet Potato Peanut Butter Soup with Crusty Sourdough Rye Bread, Fresh Homemade Chevre & honey off the comb

Pumpkin Sweet Potato Peanut Butter Soup with Crusty Sourdough Rye Bread, Fresh Homemade Chevre & honey off the comb

 

 

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