12 new recipes

So, it looks like there are 13 weeks left in the year (yikes!). I was looking at my vegetarian cookbooks yesterday and realized I haven't tried any recipes in them for a while. So I am committing to make 1 new recipe each week for the rest of the year from those cookbooks, starting today (though today's recipe comes from the internet, but next week i'll start with the cookbooks). I'll blog them and let you know what I think.

This week's recipe is in honor of fall and the cool weather. I give it 4 out of 5 stars, when eaten in the right context.

Pumpkin Peanut Butter Soup
4 T. unsalted butter
4 c. pumpkin pie filling
2 c. sweet potatoes (pureed)
1 c. peanut butter
6 c. vegetable broth
1 t. salt
1 t. pepper

Melt butter over medium heat. Add pumpkin, potatoes, and peanut butter and mix together. Add broth, salt, and pepper, and stir until smooth. Bring to a boil, then lower heat and simmer 20 minutes. Serves 8 (1 cup servings).

My review:
This is a rich and sweet soup. My stock pot (or whatever it is called) is little, so I could only fit in 4 c. of broth (which is fine, because had I put in 6 c. I'd have been stuck with half a carton of broth - for some reason Fred Meyer only has veggie broth in large quantities, no cans). So, anyway, it may not be as rich and thick if you use the full amount of broth. This soup is pretty sweet and I would recommend it as a side dish or appetizer along with savory foods. It would make a great side for thanksgiving dinner, in place of yams with marshmallows. It's not the healthiest, so if you serve it as a side you also will be sure to eat less.

Enjoy!