4 tbsp unsalted butter
4 cups canned pumpkin
2 cups cooked pureed sweet potatoes
1 cup smooth peanut butter
6 cups of vegetable stock
Salt and pepper to taste
Sour cream


In a large pot, heat the butter until melted. Stir in the pumpkin, sweet potatoes and peanut butter. Add the vegetable stock and salt and pepper to taste. Simmer gently for about 20 minutes.

Serve with a dollop of sour cream and fresh crusty bread. Serves about 6.