Peanut Butter Pumpkin Soup

Melt the unsalted butter in a large pot over medium heat, then add the mashed sweet potatoes and stir well to combine.

Pour in the chicken stock gradually while stirring to prevent lumps from forming.

Add the cooked pumpkin and stir until fully incorporated with the sweet potato and stock base.

Stir in the peanut butter one-quarter cup at a time, whisking continuously to ensure smooth distribution and prevent clumping.

Season the soup with salt and black pepper, then taste and adjust seasonings as needed.

Bring the soup to a gentle simmer and cook for 15-18 minutes, stirring occasionally, until the flavors have melded and the soup reaches a creamy consistency.

Finely chop the fresh chives and scatter over the soup as garnish just before serving.

Ladle the soup into bowls and serve hot.