Pumpkin Soup with PB
Makes 4 servings
2 medium baking potatoes, peeled & cut into 2″ pieces
1 cup buttermilk
1 Tab butter
2 cups finely mashed pumpkin
2 Tab chunky peanut butter
2 cups low-salt vegie stock
1.5 cups skim milk
1/4 tsp grd cinnamon
1/8 tsp grated nutmeg
2 tsp lemon juice
1. Place the potatoes in a 2-quart (8 cup) saucepan; add cold water to cover. Over med-high heat, bring to boil then reduce heat to low. Cover & simmer 15-20 mins or until tender. Drain well.
2. Transfer potatoes to a blender. Add buttermilk and process until smooth.
3. In a 3-quart saucepan over medium heat, melt butter. Stir in potato mixture, pumpkin & pb; mix until smooth. Stir in the stock, then milk, cinnamon and nutmeg. Cook, stirring frequently, for 4-5 mins. or until heated through. Remove from heat and stir in the lemon juice.