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Peanut Butter Pumpkin Soup

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Peanut Butter Pumpkin Soup
4 servings Easy
Total: Active:
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Ingredients (9)

  • 2 c. pumpkin, cooked and pureed
  • 1 and 1/2 c. water
  • 1/2 c. milk
  • 3/4 c. natural peanut butter
  • 1 c. red lentils
  • 1 carrot, sliced
  • 1 and 1/2 tsp. salt
  • 1 c. white or brown rice
  • 1 green onion

Inspired by leftover frozen pumpkin from autumn, a love for peanut butter, and a look in the cabinets, I created this recipe on a cold night.


  1. 1Begin to cook rice according to package directions. Add half of the sliced carrot, half of the lentils (1/2 c.) and 1/2 c. water in with the rice. Let this all cook together until rice is done. Set aside and add in the green onion to allow it to cook slightly.
  2. 2Boil 1 c. water, milk, peanut butter, the remaining half of the carrot, and salt until carrot is desired tenderness.
  3. 3Puree the pumpkin mixture.
  4. 4Mix together and serve or layer, serving the rice on top of the pumpkin mixture. Yogurt is a nice topping.
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