Pumpkin-Peanut Butter Soup

Name: Pumpkin-Peanut Butter Soup with flatbread & a jammy egg
Total time: 30 min
Yield: 2
Cuisine: Fusion
Ingredients: 1 piece Garlic; 1 piece Carrot; 1 piece Onion; 300 g Diced pumpkin; 1 sachet(s) Curry powder; 2 piece Egg; 2 piece Wholewheat Lebanese flatbread; 2 tube Peanut butter; 20 milliliters Soy sauce; 600 milliliters Low sodium vegetable stock; 1 tablespoon Olive oil; to taste Extra virgin olive oil; to taste Salt and pepper

with flatbread & a jammy egg

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Traditionally, Lebanese flatbreads are baked in a convex pan called a 'saj', but they can also be baked in the oven or in a frying pan.

Tags:

Calorie Smart

•Veggie

•Extra Veggies

Allergens:

Selderij

•Mosterd

•Ei

•Tarwe

•Pinda's

•Soja

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total30 minutes

Cooking Time20 minutes

DifficultyMedium

Ingredients

Serving amount

½ piece

Garlic

1 piece

Carrot

½ piece

Onion

150 g

Diced pumpkin

½ sachet(s)

Curry powder

(Contains: Selderij, Mosterd)

1 piece

Egg

(Contains: Ei)

1 piece

Wholewheat Lebanese flatbread

(Contains: Tarwe)

1 tube

Peanut butter

(Contains: Pinda's May be present: Noten)

10 milliliters

Soy sauce

(Contains: Tarwe, Soja)

Not included in your delivery

300 milliliters

Low sodium vegetable stock

½ tablespoon

Olive oil

to taste

Extra virgin olive oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2099 kJ

Calories502 kcal

Fat23.9 g

Saturated Fat5.1 g

Carbohydrate47.4 g

Sugar12 g

Dietary Fiber14.7 g

Protein20.5 g

Salt3 g

Potassium75.9 mg

Calcium16.5 mg

Iron0.2 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Soup pan with lid

•Saucepan

•Tall-Sided Pan

•Stick Blender

Cooking Steps

Prepare the stock.
Chop the onion and crush or mince the garlic. Slice the carrot.
Heat the olive oil in a soup pot over high heat and fry the garlic with the onion, carrot, diced pumpkin and curry powder for 2 minutes.
Add the stock, then cover with the lid and bring to a boil. Allow to simmer gently for 14 - 16 minutes.

In the meantime, boil plenty of water in a saucepan.
Boil the egg for 6 - 8 minutes, covered.
Rinse under cold water, then peel off the shell and cut the eggs in half.

Did you know... eggs are one of the few ingredients that are rich in vitamin D, which aids with calcium absorption. Many of us however don't get enough vitamin D, particularly during the darker winter months.

In the meantime, heat the flatbread for 30 seconds per side in a clean frying pan over medium-high heat.
Remove the soup pot from the heat and add the peanut butter. Use an immersion blender to process into a smooth soup. Add some more water if you would prefer the soup to be thinner.
Add the soy sauce and season to taste with pepper.

Shortly before serving, drizzle the flatbread with extra virgin olive oil as preferred and season to taste with salt and pepper.
Serve the soup in bowls and top with the egg.
Serve the flatbread alongside.