Pumpkin-Peanut Butter Soup
with easter bunny garlic bread & a jammy egg
There is a special ingredient in your box! Hop into spring with this bunny-shaped bread roll and enjoy the new season!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 piece
Garlic
1 piece
Carrot
1 piece
Onion
150 g
Diced pumpkin
½ sachet(s)
Curry powder
(Contains: Selderij, Mosterd)
1 piece
Egg
(Contains: Ei)
1 tube
Peanut butter
(Contains: Pinda's May be present: Noten)
10 milliliters
Soy sauce
(Contains: Soja, Tarwe)
1 piece
Novelty bread roll
(Contains: Tarwe May be present: Noten, Mosterd, Sesamzaad, Soja, Ei, Gluten, Melk (inclusief lactose))
Not included in your delivery
300 milliliters
Low sodium vegetable stock
½ tablespoon
Olive oil
½ tablespoon
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Prepare the stock. Preheat the oven to 180°C.
- 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 onion, carrot, diced pumpkin and curry powder with half of the garlic 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.
- In the meantime, cut open the bread roll and spread with the extra virgin olive oil and the rest of the garlic. Season with salt and pepper.
- Bake the bread roll in the oven for 8 - 10 minutes.
- 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.
- Serve the soup in bowls and top with the egg.
- Serve the garlic bread alongside.
