Pumpkin Peanut Soup

[Guest guest]

Pumpkin Peanut Soup 

 

Note from Cheri:

The combination of peanut butter and cream, makes this unusual soup very

rich. It goes together in a snap for an elegant first course. A hollowed

out fresh pumpkin shell makes a unique serving tureen

 

1 medium onion

2 stalks celery

4 cloves garlic

2 T butter

2 T flour

5 cups chicken or vegetable stock

1 cup creamy peanut butter

1 29 oz. can pumpkin

OR equivalent fresh cooked pumpkin

1/2 cup heavy cream

OR half & half

1/2 tsp. cayenne

1 T coriander

1 1/2 T grated fresh ginger

salt & pepper to taste

 

1. Finely mince the onion and celery. Either use a garlic press for the

garlic or mince extremely fine.

2. Melt the butter in your stock pot and sauté the onion, celery and

garlic in the butter for about five minutes or until soft.

3. Add flour and stir for a minute or two until it's disolved.

4. Add the stock, followed by the remaining indgredients, whisking the

mixture so it remains smooth.

5. Simmer for about fifteen minutes and serve.