This creamy High-Protein Pumpkin Soup blends pumpkin purée, warm spices, and protein powder for a cozy, nutrient-packed fall meal.
Ingredients
- 1 tbsp olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cups pumpkin purée (unsweetened)
- 2 cups low-sodium vegetable broth
- 1 cup unsweetened almond milk (or any milk of choice)
- 1 scoop Unflavored Whey Isolate powder
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- Salt and pepper to taste
- (Optional) Greek yogurt or roasted pumpkin seeds for topping
Preparation
- Sauté aromatics: In a medium pot, heat olive oil over medium heat. Add onion and garlic, and cook for 3–4 minutes until fragrant and softened.
- Add pumpkin and liquids: Stir in pumpkin purée, vegetable broth, and almond milk. Mix well and bring to a gentle simmer.
- Season: Add cinnamon, nutmeg, ginger, salt, and pepper. Let simmer for 10 minutes, stirring occasionally.
- Blend for creaminess: Use an immersion blender (or transfer to a regular blender) to puree until smooth and velvety.
- Add protein: Lower the heat and whisk in the protein powder until fully dissolved — avoid boiling after adding to preserve texture.
- Serve: Pour into bowls, top with a swirl of Greek yogurt or a sprinkle of roasted seeds, and enjoy warm.
This High-Protein Pumpkin Soup delivers the cozy flavors of fall while keeping your nutrition goals on track. With its creamy texture and satisfying balance of protein and fiber, it’s a guilt-free comfort meal that tastes as nourishing as it feels.