Pumpkin Soup

2 medium baking potatoes, peeled and cut into 2" pieces
1 cup buttermilk
1 Tbsp margarine
2 cups canned pumpkin
2 Tbsp chunky peanut butter
2 cups low-sodium vegetable stock
1 1/2 cups skim milk
1/4 tsp ground cinnamon
1/8 tsp grated nutmeg
2 tsp lemon juice

Place the potatoes in a 2 quart sauce pan; add cold water to cover. Bring
to a boil over medium/high heat. Reduce the heat to low; cover and cook
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 util heated through. Remove from the heat and stir in the lemon juice.

Serves 4


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