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    You are in: Home / Recipes / Pumpkin Peanut Butter Soup Recipe
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    Pumpkin Peanut Butter Soup

    Average Rating:

    2 Total Reviews

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    • on October 07, 2007

      So I had a little more than half a can of pumpkin I didn't know what to do with, and a recipe that conveniently listed everything I already have. It was a big hit over here--kept some for my mom when she came home, and she scarfed down the whole thing. I made a few modifications--the previous user recommended no onions, so I went without. By the time I reached the end of the preparation, it was already very tasty (did that other user say bland? Lies!) but I thought some tomato would go, so I sliced one up and dunked it in, along with about half a teaspoon of curry powder and a fourth teaspoon of ginger--and mmm, was it good. It reminded me of Thai cooking (even without the modifications). Thai uses a lot of peanut, and this definitely had that nutty taste, and very creamy. I thought the addition of salt and pepper would spoil it, personally. Next time, I'll saute the tomato first in place of the onion. Thanks so much for this recipe--quick, easy, and SO GOOD!

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    • on June 03, 2004

      I really like the idea of this soup, but I think it needs a few changes. I really didn't care for the onion in this, next time I will omit it because the flavor and texture just seemed to clash with the rest of the ingredients. After tasting it, I thought it was somewhat bland, so I added a dash of paprika and salt. After this, it tasted pretty good, but I couldn't get anyone else to try it! Oh well, more for me. I halved the recipe and got 2 generous servings.

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    Nutritional Facts for Pumpkin Peanut Butter Soup

    Serving Size: 1 (151 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 146.1
    Calories from Fat 95
    Total Fat 10.6 g
    Saturated Fat 2.1 g
    Cholesterol 0.7 mg
    Sodium 492.9 mg
    Total Carbohydrate 8.4 g
    Dietary Fiber 1.0 g
    Sugars 3.4 g
    Protein 5.7 g


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