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!
Tags:
Calorie Smart
•Veggie
•Extra Veggies
•Special Ingredient
Allergens:
Selderij
•Mosterd
•Ei
•Pinda's
•Soja
•Tarwe
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
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
Energy (kJ)2319 kJ
Calories554 kcal
Fat30 g
Saturated Fat6 g
Carbohydrate47.7 g
Sugar14.7 g
Dietary Fiber14.2 g
Protein21 g
Salt3.4 g
Potassium122.5 mg
Calcium52.5 mg
Iron0.4 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
•Lidded saucepan
•Stick Blender
Cooking Steps
1
- 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.
2
- 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.
3
- 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.
4
- Serve the soup in bowls and top with the egg.
- Serve the garlic bread alongside.
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