Roasted Pumpkin soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
6 cup, mashed Pumpkin, cooked 2 tbsp Adams 100% Natural Creamy Peanut Butter 2 serving(s) Chicken broth better than bouillon 5 tsp unpacked Brown Sugar 5 cup (8 fl oz) Water, tap 3 tbsp Bragg Apple Cider Vinegar 1 Serving(s) mushroom soup 1 tbsp Curry powder 1 tsp Cinnamon, ground 1 tsp Paprika 1 tsp Salt 1 dash Pepper, black 2 tbsp Extra Virgin Olive Oil 1 pear, medium (approx 2-1/2 per lb) Pears, freshToppings: nuts, seeds, dried cranberries, bacon bits.
Roast carving pumpkin in olive oil and spices.
Heat broth and mash pumpkin and pear into broth.
Add salt and pepper, vinegar, brown sugar or maple syrup and peanut butter.
Blend whole thing.
No dairy or butter-but It’s creamy !
Serving Size: Makes 12 cups
Number of Servings: 1.5
Recipe submitted by SparkPeople user KIMGJOLLY.
Serving Size: Makes 12 cups
Number of Servings: 1.5
Recipe submitted by SparkPeople user KIMGJOLLY.
Nutritional Info Amount Per Serving
- Calories: 669.2
- Total Fat: 32.6 g
- Cholesterol: 0.0 mg
- Sodium: 4,732.5 mg
- Total Carbs: 93.3 g
- Dietary Fiber: 19.1 g
- Protein: 14.9 g
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