- 4 pounds fresh pumpkin flesh, peeled, seeded, chopped
- 2 teaspoons salt
- 2 tablespoons unsalted butter
- 2 cups chopped yellow onions
- 3 bay leaves
- 1/2 teaspoon freshly ground white pepper
- 2 teaspoons sugar
- 8 cups of chicken broth
- 2 tablespoons smooth peanut butter
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon freshly grated nutmeg
- 1/8 teaspoon ground allspice
- Put the chopped pumpkin in a large saucepan, cover with water, and add 1 teaspoon of the salt. Bring to a boil and cook until fork-tender, about 15 minutes.
- Drain, let cool, and mash. You should have about 4 cups.
- In a large, heavy pot or Dutch oven, melt the butter over medium-high heat. Add the onions, bay leaves, the remaining 1 teaspoon salt, the white pepper and sugar.
- Cook, stirring, until the onions are soft and lightly golden, about 10 minutes.
- Add the chicken broth, pumpkin puree, and peanut butter. Stir to mix. Bring to a boil.
- Reduce heat to medium and cook, uncovered, until it coats a spoon, about 1 hour and 15 minutes.
- Stir in the cinnamon, nutmeg, and allspice. Remove and discard the bay leaves and serve hot soup in soup bowls.