Prep time: 3 mins
Cook time: 15 min
Weight: 10.3 oz
1/3 cup chunky peanut butter
1 15-ounce can pumpkin
1 tablespoon unsalted butter
1 cube chicken bouillon (enough for 2 cups of broth)
Salt and pepper
1/3 cup Monterey Jack cheese, grated
Measure peanut butter and butter into a zip-top bag.
Mix peanut butter, pumpkin, butter, bouillon, and two cups of water in a pot. Heat on medium and stir three to five minutes, until smooth. Add a pinch of salt and pepper (to taste). Turn heat to low, and simmer soup for five to 10 minutes. Divide the soup into bowls and top each with half of the cheese.