Thanksgiving

Roasted Pumpkin soup is for Dinner.

Roasted Pumpkin soup takes 20 minutes to prepare.

Roasted Pumpkin soup takes 40 minutes to cook.

Roasted Pumpkin soup makes 1 servings.

The ingredients for Roasted Pumpkin soup are:

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, fresh
Toppings: nuts, seeds, dried cranberries, bacon bits.

Here is how you make Roasted Pumpkin soup:

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 cupsNumber of Servings: 1.5Recipe submitted by SparkPeople user KIMGJOLLY.

The nutritional information for Roasted Pumpkin soup is:

• Servings Per Recipe: 1
• 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

The dietary needs meet for Roasted Pumpkin soup is Lactose Free