9 1 1/3 cup servings
Bake or microwave 2 large sweet potatoes. Take out the pulp and mash real good with a fork (it can be kinda stringy if you don’t smash it down).
Sauté a diced red onion in some oil or butter (or non-stick spray if you’re being good).
Add the sweet potatoes and a 14 oz. can of pumpkin puree (make sure you’re not using pumpkin pie filling, which has all sorts of weird stuff added).
Whisk in 8 cups of broth; let it simmer for about 20 minutes.
Whisk in 1 c peanut butter â€“ it has to be the cheap hydrogenated kind, not the healthy kind that separates â€“ and 2 T grainy mustard (any mustard except for the bright yellow stuff is fine). Sprinkle in some nutmeg. Salt and pepper to taste. (I usually salt the onions as it makes them brown a little nicer, but you could probably make this with no salt at all).
Scallions make a nice garnish.
Thickens seriously on reheating. Freezes swell.