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Ingredientes
- 4 tbsp. unsalted butter
- 4 c. pumpkin pie filling
- 2 c. pureed sweet potatoes
- 1 c. peanut butter (I use crunchy)
- 6 c. chicken broth (canned)
- 1 teaspoon freshly grnd black pepper
- 1 teaspoon salt
- Minced chives, garnish
- Lowfat sour cream, garnish
Direcciones
- Heat butter in a soup pot over medium heat. Stir in pie filling, sweet potatoes and peanut butter. Add in broth, pepper and salt. Stir well till smooth. Reduce heat and simmer for 20 min. To serve, garnish with chives and lowfat sour cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 243g | |
| Recipe makes 8 servings | |
| Calories 275 | |
| Calories from Fat 186 | 68% |
| Total Fat 21.93g | 27% |
| Saturated Fat 6.78g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 739mg | 31% |
| Potassium 423mg | 12% |
| Total Carbs 13.52g | 4% |
| Dietary Fiber 3.4g | 11% |
| Sugars 3.13g | 2% |
| Protein 9.34g | 15% |
