Pumpkin Peanut Butter Sandwich Food

PUMPKIN PEANUT BUTTER SOUP

Pumpkin Peanut Butter Soup image

Not sure where I got this one from. Everyone I served it to thought I was nuts--till they tasted it.

Provided by Katha

Categories Low Protein

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

2 cups pumpkin puree
2 tablespoons margarine
1 small onion, finely chopped
2 cups chicken broth
1/8 cup creamy peanut butter
1/4 cup low-fat milk
salt and pepper

Steps:

In a large sauce pan melt margarine.
Add onion and sauté until golden.
Add pumpkin puree and chicken broth.
Heat to boiling.
Add peanut butter and milk.
Stir till peanut butter is melted and smooth.
Cover and simmer over low heat for 2 minutes.
Season to taste.
4-6 servings.

Nutrition Facts : Calories 146.1, Fat 10.6, SaturatedFat 2.1, Cholesterol 0.8, Sodium 492.9, Carbohydrate 8.4, Fiber 1, Sugar 3.4, Protein 5.8

PUMPKIN PEANUT BUTTER SANDWICH

Pumpkin Peanut Butter Sandwich image

Got this from the Libby's website, though it sounded great and interesting, like something I would like! Have not tried it yet.

Provided by vitalev

Categories Breakfast

Time 5m

Yield 2 sandwiches, 2 serving(s)

Number Of Ingredients 4

Ingredients

1/2 cup pumpkin
1/2 cup peanut butter
4 slices whole wheat bread
1 medium banana, cut into 1/4-inch slices

Steps:

Combine pumpkin and peanut butter in small bowl until well blended. Makes 1 cup.
Spread 1 tablespoon pumpkin peanut butter spread on each slice. Top two slices with banana slices. Top each with second slice of bread to make sandwiches.
Refrigerate leftover pumpkin peanut butter spread in tightly covered container for up to 5 days.
TIP: Sandwiches can also be made with pita bread, English muffins or tortillas. The pumpkin peanut butter spread is also good on crackers or with celery sticks.

Nutrition Facts : Calories 577.6, Fat 34.6, SaturatedFat 7.3, Sodium 561.3, Carbohydrate 51.1, Fiber 9.4, Sugar 16.7, Protein 24.4

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