HIGH PROTEIN PUMPKIN SOUP
INGREDIENTS
- 1.5kg kent pumpkin
- 1 large red onion
- 1 garlic head
- 30g white miso paste
- Fresh thyme, oregano, parsley
- 1L chicken stock
- 150g Flavourless Protein Powder
- Fresh herbs, sea salt & pepper to taste
TOPPINGS
- Coconut cream
- Roasted pumpkin seeds
- Sesame seeds
- Red pepper flakes
- Togarashi
METHOD
- Preheat oven to 180C.
- In a large roasting pot, roast pumpkin, red onion and garlic until golden brown.
- Once vegetables are roasted add fresh herbs, chicken stock and protein powder. Blend together until soup reaches a smooth consistency. May need to adjust stock amount until soup reaches desired consistency.
- Top with roasted pumpkin seeds, sesame seeds, red pepper flakes and togarashi.
Recipe makes 6 servings
166 Calories per serving
24g Protein, 11g Carbs, 3g Fat
Recipe by ever_so_fit