Pumpkin Peanut-Butter Soup, Kristen

In a large stock pot, melt 4 Tbs. butter. Add 4 cups canned pumpkin, 2 cups pureed sweet potato, 1 cup creamy peanut butter, 4 cups veggie broth, 3 tsp. salt, 1 1/2 tsp. ground pepper and a dash of cayenne. Let simmer on low 20 minutes, stirring frequently. Serve with a big spoonful of sour cream and maybe a sprinkling of chopped chives. (btw, I didn't do this, but if texture is a thing for you, you might want to strain the soup through a cloth.) Happy Fall!