Photo: Cala
Peanut Butter Pumpkin Soup Recipe
9 ingredients
4 servings
openrecipes
Inspired by leftover frozen pumpkin from autumn, a love for peanut butter, and a look in the cabinets, I created this recipe on a cold night.
Estimated Nutrition (whole recipe, rough)
700
Calories
30g
Protein
23g
Fat
98g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Peanut | 1 oz (28g) | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 c. pumpkin, cooked and pureed
- 1 and 1/2 c. water
- 1/2 c. milk
- 3/4 c. natural peanut butter
- 1 c. red lentils
- 1 carrot, sliced
- 1 and 1/2 tsp. salt
- 1 c. white or brown rice
- 1 green onion
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes