Look, I know it sounds a little weird, but go with me on this for a minute. This is one of my favorite soups of all time. I first discovered it 13 years ago and back then, EVERYONE I mentioned it to would grimace and look at me like I was crazy… until I forced them to try a bite Sam-I-Am style and then they loved it. But nowadays, I get a lot fewer grimaces, because so many other foodies who like to try creative combinations have emerged. Today, people are making pumpkin everything…and peanut butter everything, so I feel like this soup was just invented before its time. I love that you can go savory or sweet with this soup, depending on how you garnish it. Give it a try and let me know what you think!
Serves 8
Ingredients:
2 cups pureed sweet potato
4 tbsp coconut oil or ghee
4 cups pumpkin puree
1 cup all natural peanut butter (creamy)
6 cups chicken stock
1 tsp sea salt
1/2 tsp pepper
Bake 2-3 sweet potatoes until soft. Remove the skin and use a blender or hand mixer to puree. Melt coconut oil or ghee over medium heat in a large soup pot. Stir in the pureed sweet potato, pumpkin puree and peanut butter. Add the chicken stock, salt and pepper and stir to combine. Bring to a soft boil, then reduce heat to low and simmer with the lid on for 20 minutes. Garnish with chives and sour cream for a savory soup. Stir in a teaspoon of 100% pure maple syrup for a sweet soup. Enjoy!