Prep time: 20 min (cook time 18 min)
Makes: 6 servings
2 tbsp butter
1 ¼ cup chopped onion
¼ chopped shallots
2 cloves garlic, finely chopped
½ tsp crushed dried marjoram
¼ tsp crushed dried thyme
3 cups chicken broth
1 (15 oz) can of pure pumpkin
3/4 cup creamy peanut butter
1/2 cup milk
Melt the butter in a large saucepan over medium high heat.
Add onion, shallots, and garlic; cook, stirring occasionally, for 3 to 5 min or until tender.
Stir in marjoram and thyme; cook for 1 min.
Stir in broth and pumpkin; bring to a boil. Reduce heat to low; cover. Cook, stirring occasionally, for 15 to 20 min.
Remove from heat; stir in milk and peanut butter.
Transfer mixture to blender or food processor (in batches, if necessary); cover. Blend until smooth.
Return to saucepan. Cook over medium heat, stirring occasionally, for 5 min or until heated through.