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Ingredients

• 1 large sweet potato, peeled and diced into 2" cubes
• 1 small pumpkin (or about 2 cup pumpkin puree)
• 1 cup buttermilk
• 1 tbsp butter or margarine
• 2 tbsp peanut butter (chunky or smooth)
• 1 1/2 cups vegetable or chicken stock
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp cayenne (or to taste)
• salt & pepper
• 1 1/2 cups skim milk
• lemon or lime wedges
• Chopped peanuts (optional)
• Chopped parsley or cilantro for garnish (optional)

Description

Fresh Pumpkin And Sweet Potatoes Are Roasted Then Pureed Into A Creamy, But Healthy, Soup - Perfect For Cooler Autumn Weather! You Can Also Use Canned Pumpkin And/or Boil The Sweet Potato. This Is My Variation Of A Recipe From Linda Rosensweig And Prev

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