Instructions: Place the potatoes in a 2-quart saucepan; add cold water to cover. Bring to a boil over medium-high heat. Reduce the heat to low; cover and simmer for 15 to 20 minutes, or until fork tender. Drain well.

Transfer the potatoes to a blender. Add the buttermilk and process until smooth.

In a 3-quart saucepan over medium heat, melt the margarine. Stir in the potato mixture, pumpkin and peanut butter; mix until smooth. Stir in the stock, milk, cinnamon and nutmeg; cook, stirring frequently, for 4 to 5 minutes, or until heated through. Remove from heat and stir in the lemon juice.

Preparation Time: 10 minutes

Cooking Time: 25 minutes
Makes: 6 servings

NOTES : This smooth soup is rich in fiber and beta carotene, both nutrients essential for good health. It makes a great Thanksgiving soup when garnished with extra chopped peanuts.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.