• 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


  • Coconut cream
  • Roasted pumpkin seeds
  • Sesame seeds
  • Red pepper flakes
  • Togarashi


  1. Preheat oven to 180C.
  2. In a large roasting pot, roast pumpkin, red onion and garlic until golden brown.
  3. 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.
  4. 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